5 slices crispy bacon, coarsely crumbled
2 tbsp. butter (or bacon drippings)
1/2 cup celery, chopped fine
1/4 cup onion, chopped fine (optional)
2 tbsp. all-purpose flour
1 1/2 cups milk (warmed)
1 tbsp. sugar
1 large potato, diced into 1/4-inch cubes and boiled soft (15 minutes)
1/4 cup red bell pepper, chopped very fine
3 cups whole kernel corn (crushed down to 2 cups)
salt and pepper, to taste
basil flakes (or parsley)

Crisp the bacon and set aside. Keep 2 tablespoons of the drippings.

In the drippings sauté the celery and onion until soft, about 10 to 15 minutes. Add flour and stir. Add warm milk and stir until it thickens. Crush the corn with a wooden spoon or masher. Add the sugar and stir. Let it set for a few minutes.

To the sauce add the crumbled bacon, boiled diced potatoes, red pepper and the crushed corn mixture. Stir. Season the chowder generously with salt, pepper and basil. Add more milk if it’s too thick and add seasoning if necessary. It should be well seasoned and a bit "peppery" and full of flavor.

Simmer for 15 to 20 minutes on low heat.

Note: I add a few drops of yellow food color to give it a little color.

Submitted by: Mark B.