This is a yummy recipe I just tried for the first time. It was the perfect meal for a cool Fall day. I served it with rye bread and a salad. Corn Chowder 1 cup chopped celery 1 medium onion, chopped 2 slices bacon, chopped 2 cans (150z each) whole-kernel corn, drained 2 cans (14oz each) creamed corn 4 cups milk 3 1/2 cups chicken stock 1 cup whipping cream 3-4 dashes hot sauce 4 cups cubed potatoes 1/4 cup butter, softened 1/4 cup flour 1/4 cup snipped fresh parsley salt and pepper to taste 1. In a 6 to 8 quart dutch oven cook celery, onion and bacon over medium heat for 10-15 minutes. 2. Add all cans of corn, milk, stock, cream and hot sauce. 3. Bring to a boil; reduce heat. 4. Simmer, covered for 30 minutes. 5. Add potatoes and return to a boil. 6. Reduce heat; simmer, covered for 15-20 minutes until potatoes are tender. 7. In a small bowl, mix flour and butter until smooth. 8. Add flour/butter mixture to the soup and stir until thickened, around 1 minute. 9. Stir in fres...