2 tbsp. butter
1 med. onion, finely chopped
1/2 c. diced celery
4 c. peeled, diced cooked potatoes
2 cans cream-style corn
2 c. milk
1/4 tsp. salt
Dash of pepper
3 to 4 slices bacon (optional)

In Dutch oven, saute onions, celery and bacon in butter until onions are golden but not brown. Add cooked potatoes, corn, milk, salt and pepper. Heat through.

To serve, top with chopped parsley.

This chowder develops more flavor if made early in the day or the previous day.