New England Corn Chowder

Ingredients

• 3 stalks celery, chopped
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 slices bacon, chopped
• 4 cups frozen whole kernel corn
• 2 (14 3/4 ounce) cans cream-style corn
• 4 cups nonfat milk
• 3 cups chicken stock
• 10 dashes bottled hot pepper sauce
• 4 cups potatoes, cubed
• 2 tablespoons cornstarch
• 1/4 cup green onion, thinly sliced
• salt & fresh ground pepper

Directions

1. 1

   In a large pot cook bacon until browned to your liking. Remove from pot and drain on paper towels.

2. 2

   Add celery, onion, and red pepper over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

3. 3

   Add whole-kernel corn, cream-style corn, milk, stock,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.

4. 4

   Meanwhile, in a small bowl stir together cornstarch and just enough water to dissolve it. Add cornstarch mixture to corn mixture. Cook and stir until thickened and bubbly, about 1 minute more.

5. 5

   Stir in green onions and bacon, and season to taste with salt and black pepper.