1 tsp. salt
2 potatoes, diced
1 can corn
3 c. water
1/2 green pepper, chopped
3 tbsp. butter, or bacon grease
1 onion, chopped
2 stalks celery, chopped
2 tbsp. flour
2 1/4 c. milk

Cook potatoes in salted water until tender (6-8 minutes). Strain, reserving 2 cups of the water for chowder. Melt butter or bacon grease and cook vegetables for 6-7 minutes until golden.

Sprinkle in flour and blend thoroughly; add milk and spices. Bring to a boil, cook 2-3 minutes. Add potatoes and corn. Remove from heat and allow flavors to blend for 10-15 minutes. When reheated, do not boil.