1/2 lb. sliced bacon, chopped
3 lg. onions, chopped
1 c. chopped celery
1 bay leaf
4 tbsp. flour
5 c. peeled, diced potatoes
2 (17 oz.) cans cream style corn
2 c. half and half
2 (14 1/2 oz.) cans chicken broth
2 tbsp. unsalted butter
Salt and pepper to taste
Optional: You can add either seafood or ham to change flavor of chowder.
Garnish: Paprika and parsley

In large Dutch oven cook bacon over medium heat until crisp. Drain. Discard oil in pan and replace with 4 tablespoons olive oil. Add onions and celery and cook over low until soft. Add bay leaf and stir in flour. Cook, stirring for 3 minutes.

Stir in potatoes and 5 cups water. Bring to a boil; simmer 20 minutes until potatoes are cooked. Stir in corn, half and half, chicken broth and bacon. Cook on low until hot. Add butter if desired. Add salt and pepper to taste. Pour into mugs or bowls; garnish with paprika and parsley. Makes 10 servings.