Corn Chowder
(Submitted by Pam McIntyre)

1/2 lb. bacon (cut & fried) reserve drippings
1 large onion, diced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
3 large white rose potatoes, diced
5 chicken boullion cubes
4 cans cream style corn
1 qt. milk

Saute onion, carrots, & celery in 3 Tbs. drippings.  Place potatoes in large
pot and cover 1 inch above potatoes with water.  Season cooking water with
boullion cubes.  Bring to a boil for 15-20 minutes until potatoes are soft.
Add sauteed vegetables, cream style corn, and milk to potatoes.  Salt and
pepper to taste.  Add bacon bits last.