Leave skins on the potatoes, scrubbing well before dicing.
Fry bacon until crisp. Add chopped celery and onion, sauteing until golden brown. Sprinkle with flour. Gradually stir in the chicken broth and potatoes; reduce heat and simmer until potatoes are tender. Add corn, milk and ham. Simmer until chowder starts to bubble; do not boil. Season to taste with salt and pepper. Serve with tossed green salad and favorite type of bread. Makes 4 servings. Super for cold weather meals. Freezes well.
Prepare chowder in deep, heavy pot, stirring very frequently so mixture will not stick or burn.
