2 lbs. bacon
4 stalks celery
2 lg. onions
10 lbs. potatoes
4 cans evaporated milk
1 gal. whole milk
12 cans corn, whole kernel and creamed

Cook bacon, remove from kettle, brown onion and celery. Add potatoes and bacon, add enough water to barely cover potatoes. Cook about 10 minutes. Add corn, thicken with 1/2 cup flour added to 2 half cans of cream style corn. Add milk and 1/2 pound butter. Heat and serve. Chowder base may be made and refrigerated 48 hours.