#2210 - Bacon Corn Chowder

(by Shirley McNevich)

4 slices cooked bacon (crumbled--more if you wish)
2 TBSP minced onions
1 TBSP minced celery
1 tsp. canola oil
1/4 cup chopped parsley
2 cups whole kernel corn (drained)
2 red potatoes (washed, peeled and cut into bite sized pieces)
3 fresh tomatoes (chopped fine)
2 pints of milk
salt and pepper to your taste
1 cup cooked ham pieces OR cooked chicken pieces (bite sized)

In a Dutch oven add canola oil, onions and celery--cook/stir over medium heat until tender. Add corn and bacon--cook/stir for 3 minutes. Add potato pieces, chopped parsley, tomato pieces, salt and pepper--stir. Cover and turn heat to low--simmer until potatoes are tender. Add milk and ham or chicken pieces--stir/cook until boiling. Once boiling, remove from heat. Let stand for a few minutes before serving.