Okay, we’ve been fooled before about cool weather but it is supposed to be in the low 50’s on Friday night. What a better way to celebrate than to make some Corn Chowder and sit by a fire pit!

• 1/2 pound Bacon, cut into 1 inch pieces
• 2 small Onions, chopped
• 1 tablespoon All Purpose Flour or Wondra
• 1 cup Water
• 2 cups potatoes, peeled and finely diced
• 1/2 cup Celery, fine chopped
• 2 Bay Leaves
• 2 cans (15 ozs each) Cream-style Corn
• 1 cup Milk
• 1 teaspoon Sea Salt
• 1/2 teaspoon White Pepper
• Fresh Chives, chopped

Fry bacon pieces until crisp. Drain on paper towels and set aside. Reserve 1/4 cup of bacon dripping and place in a cast iron Dutch Oven. Saute onion in bacon dripping about 5 minutes. Blend in the flour and stir to make a smooth paste/roux. Gradually add water and stir til smooth. Add potatoes, celery and bay leaves. Cover and cook over low heat for about 15 minutes or until the potatoes are tender. Watch that it doesn’t burn on the bottom.  Stir occasionally. Blend in corn, milk, seasonings and bacon. Heat for 15 minutes. Serve hot and garnish with chives.