Corn Chowder

Chop the bacon, onion, potatoes and celery keeping each separate. Set aside.

In a large pot over medium heat, brown bacon for about 5 minutes. Then add onion and garlic and saute for 5 minutes.

Stir in the chicken stock, potatoes, celery and salt. Cover and simmer until potatoes are tender, about 15 minutes.

In a small cup mix flour into the milk.

After 15 minutes of simmering, stir in the corn, cream of corn, milk-flour mixture and butter. Cook uncovered over low heat for 10 minutes, stirring occasionally until soup is thickened. Then add the cheese and stir until it is melted through. Serve!