Country Corn Chowder

By DDownes

from Laura

Ingredients

• 6-8 bacon strips, diced
• 1 medium onion (I didn't use all-aobut 1/2)
• 3 celery ribs, chopped (I used about 2)
• 1/4 cup flour
• 1 quart half and half cream
• 2 cans(10 3/4 oz.) cream celery, undiluted
• 2 Tbsp. dried parsley flakes
• 1 Tbsp. Worcestershire sauce
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1 cup sliced carrots
• 1 cup fresh or frozen green beans, cut up into 2 in. pieces
• 1 can (14 3/4oz) cream style corn
• 4 medium potatoes cut into 1/2 in. cubes (I used more, about 5)

Preparation

Step 1

Cook bacon until crisp. remove to paper towels. Sautee celery and onion in 2 Tbsp. of bacon drippings until tender. Sprinkle with flour until blended. Gradually add cream. Stir in potatoes, soup, parsley, Wors. sauce, seasoned salt, and pepper. Bring to boil, cook and stir for 1 minute. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
Add carrots* and beans. Cover and simmer 15 minutes longer or until veggies are tender. Stir in corn and bacon, heat through.