Corn Chowder and bacon

Yummy, savory, and hearty for a nearly meatless dish. A lot of good stuff in one dish (remember to drain the extra bacon fat to keep a lot of the bad stuff out)

Ingredients

• 1/2 pound bacon
• 1 stalks celery, chopped
• 1 small onion, diced
• salt to taste
• ground black pepper to taste
• 1 (14.75 ounce) can cream-style corn
• 1 (15.25 ounce) can whole kernel corn
• 2 cups chicken broth
• 1/2 cup white wine or sherry
• 1 cups milk
• 2 small potatoes, cubed
• 1 carrots, chopped
• 2 tablespoons all-purpose flour

Directions

1. Fry bacon in pan until almost done. Remove and drain on paper towels. Drain all but a couple of tablespoons of bacon grease. Add onions, carrots, celery, potatoes, and flour. Saute until lightly browned.
2. Deglaze pot with wine or sherry. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
3. Mix together flour and a little water to form a paste.
4. Add milk. Simmer until heated through. Add salt and pepper to taste.