Recipe(tried): Iowa Corn Chowder

If there is any one thing that Iowa should be known for it is corn! I went to college in NE Iowa, and we were able to get some very fine sweet corn. As a matter of fact, my roommate put himself through college as a corn detassling contractor during the summer months. If sweet corn on the cob is not an option, how about some good old Iowa corn chowder?

Iowa Corn Chowder

1/2 lb Bacon, diced
1 md Onion, chopped
1/2 c Celery, chopped
2 tb Flour
4 c Milk
1 8-10 oz can whole kernel corn
16 oz Can creamed corn
1 cup diced potatoes
1/2 cup diced carrots
1/2 ts Salt
1/8 ts Pepper
Parsley
Paprika

Fry the bacon and save 3 tablespoons of the drippings. Fry onion and
celery in the drippings until tender. Blend in flour, stirring until
bubbly. Remove from heat and stir in milk. Heat to boiling point,
stirring constantly. Boil and stir for one minute. Stir in remaining
ingredients. Let simmer for a while, stirring often until veggies are tender. Too thick? Add a little more milk. Too thin? A little more flour.

Good luck!