chowder, by request

Corn Chowder with Chicken and Curry

½ cup chopped bacon

1 medium onion, chopped

1 stalk celery, chopped

3 tablespoons chopped green pepper,
      seeds and membrane removed

2-3 teaspoons curry powder (optional)

1 cup diced pared raw potatoes

2 cups water

½ teaspoon salt

¼ teaspoon paprika

½ bay leaf

3 tablespoons flour

2 cups milk, divided

2 cups whole-kernel corn

2 cups diced cooked chicken

Chopped parsley (optional)

Sauté bacon pieces slowly until lightly browned. Add onion, celery and green pepper and sauté until lightly brown. Stir in curry (add to taste). Add potatoes, water, salt, paprika and bay leaf and simmer until potatoes are tender, about 45 minutes.  In a small saucepan blend flour and ½ cup milk. Bring to the boiling point and blend with soup mixture, removing any lumps. Heat about five minutes. Heat 1½ cups milk until hot. Add milk, corn and chicken and heat through. Do not boil soup. Serve and garnish with chopped parsley, if desired.

Makes about 8-9 cups.