Corn Chowder

Fry bacon until brown. Add onion and cook over medium heat 5 minutes, stirring often. Add celery, potatoes, Chicken broth, and 1 cup water and cook covered until potatoes are done. Add both cream style corn and frozen corn, and heat 5 minutes, stirring occasionally. Heat 1 3/4 cups of milk and butter in seperate pan. Add 2 tablespoons of flour to 1/4 cup of milk and stir well with whisk. Then add this to the milk butter sauce and stir over medium heat until sauce is thickened. Add this to soup. Salt and pepper to taste and serve hot.
6 servings