8 lg. potatoes
2 stalks celery
1/2 lg. onion
1-2 slices bacon
1 stick butter
2 chicken bouillon cubes
1 can cream
1 tbsp. cornstarch
1 c. cold water
Optional - 1 can white cream corn

Peel potatoes, dice and soak in salted cold water, covering potatoes 2 inches. Dice celery and onion.

In large heavy saucepan, brown onion and celery in bacon until onion is clear. Remove bacon and some of the drippings. Add potatoes and water; bring to a boil, add butter and bouillon cubes; cover and simmer 20 minutes.

Add cream, stir. Cooked potatoes should be very small pieces, but not mushy. If the potatoes are not small enough, use a potato masher and press potatoes about 10 times. Add salt and pepper to taste.

In cold water, stir in cornstarch, pour into chowder and stir gently, cover. Simmer 10 minutes. For a delicious change add good quality white cream corn or kernel corn that has been ground, processed or blended.