Corn Chowder
Prep: 30 minutes
Cook Time: 1 hour

1/2 White onion, minced
2 Each stalks of celery, minced
1 1/2 Cups cooked bacon bits
5 oz butter, melted
7 oz all-purpose flour
3 14oz Cans chicken stock
1 1/2 Cups whole milk
1 1/2 Cups peeled, cooked potatoes, rough chopped
3 Cups whole kernel corn
Salt and Pepper to taste
1 TBSP fresh chopped parsley for color

Heat a large stock pot over medium high heat. Add melted butter, onion and celery, cook until they begin to soften, about 2 minutes. Add chopped bacon and cook for another minutes.

Stir in all-purpose flour and mix well until all butter has been absorbed and it becomes a paste.

Add chicken stock and milk, stirring until smooth and and all lumps are gone.

Add chopped potatoes, corn, parsley, and salt and pepper to taste. Reduce heat and let simmer until soup begins to thicken, about 20 minutes. Garnish with chopped parsley and bacon bits. Wine Pairing: Chardonnay, Riesling or Zinfandel. Beer Pairing: Pale Ale, Porter, or Stout.