Potato Corn Chowder 1/2 onion, chopped
4 stalks celery, chopped
24 oz bag of frozen corn
4 strips of bacon
2 1/2 cups milk
3 medium potatoes
1 1/2 to 2 tsp salt
Italian seasoning
Use a fork to poke holes in the potatoes. Cook them in the microwave on high power for 8 to 10 minutes, or until cooked through. Let the potatoes cool down while preparing the rest of the soup. 
In a large stock pot, heat 1 Tablespoon of olive oil. Saute chopped onion, celery and corn until onions are translucent - about 7 minutes. While vegetables are sauteing, fry bacon until crisp and drain on paper towel. Roughly chop bacon and add to the vegetable mixture. Slowly add milk, cook over medium-low heat (do not boil!!) and stir occasionally. Let the soup continue cooking for about 5 minutes. Take the skin off the potatoes, and mash them in a bowl using a fork - it's OK if there are some chunks. Add the potatoes to the soup, cook another few minutes until heated through and season to taste with salt and Italian seasoning.
Makes 6 to 8 servings.
Enjoy!!
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