Grandma's Corn Chowder

My Mother Ann's Corn Chowder

Grandma's Corn Chowder

8 oz. Thick Slices of Bacon, cut into bite sizes.	1 Large Onion
4 Cups Diced Potatoes	2 cups Boiling Water
2 Cans Whole Kernel Corn	2 Cans Cream Style Corn
2 cups Evaporated Milk Scalded	2 Teaspoons Salt
1/8 teaspoon pepper	teaspoon paprika
1 Celery Stalk	1 Carrot

Dice all vegetables to corn size pieces

Cut bacon into bite-size pieces and heat until fat renders in a soup pot.

Drain the bacon fat, and reserve. Return a teaspoon to pot.

Add diced celery to cooked bacon, allow to soften.

Add diced carrot to pot.

Add onion to pot.

When onion is translucent, add potato.

In a large sauce pot heat evaporated milk and water to boiling, then add the boiling mixture to soup pot. Be careful, this has a tendency to boil over quickly!

Add all four cans of corn to the pot, heat thoroughly, until all vegetable are tender.

Enjoy with a crusty loaf of bread