New England Corn Chowder
Preparation time: 25 minutes
In a 6- to 8-quart Dutch oven cook celery, onion, and bacon over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
Add whole-kernel corn, cream-style corn, milk, stock, cream, and bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add potatoes; return to boiling. Reduce heat; simmer, covered, about 15 minutes more or until potatoes are tender.
Meanwhile, in a small bowl stir together butter and flour until smooth. Add flour to corn mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in parsley and season to taste with salt and black pepper.
This is comfort food at its best! You can prepare this delicious chowder up to a day ahead. Chill then reheat just before serving. For a thicker chowder, increase butter and flour.