3 slices bacon, diced
2 c. chopped onion
1 c. diced celery
1-1/2 c. whole kernel corn
2 c. cooked ham, diced
2 tbsp. flour
4 potatoes, diced
3 c. milk
2 cans chicken broth

Fry bacon crisp. Add onion and celery and sauté until golden brown. Sprinkle with flour and stir. Gradually stir in chicken broth and potatoes. Simmer until potatoes are tender. Add corn, milk and ham. Simmer until chowder just starts to bubble; do not boil. Season with salt and pepper and serve.