Corn Chowder

Start by chopping and cooking the bacon in a large Dutch oven or soup pot that you plan to cook the soup in. Cook over medium heat until cooked through and crispy. Then remove bacon from the pan and drain on a paper towel lined plate. Remove the majority of the bacon grease (all but maybe a tablespoon or so) and discard.

Add the onions and celery to the pot along with the butter. Saute these for about 5 minutes or until the onions become translucent. Add the flour and cook for another 3-4 minutes to get the flour taste out.

Slowly pour in the milk and stir until fully combined. Bring to a simmer while adding the potatoes and corn. Once simmering, add the bacon and let it cook for at least 15 minutes. It will become thicker as it cooks and even thicker once it cools a bit. It’s kind of strange that way but trust me. Add salt and pepper. Serve in large bowls and enjoy!

Recipe by: My Grandma Nothnagel

**A few notes:
– This is the doubled recipe and it makes a lot so freeze whatever is left. Once thawed and reheated, it is even better than the day you made it.
– Also, it is not super thick from the get go. If you want a thicker soup add the 1/4 cup of flour plus a few tablespoons to thicken it even more.