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Corn Chowder

4 sl Bacon, cut up
3 c Potatoes, peeled & cubed
1 c Celery, chopped
1 c Carrots, chopped (fine)
3 c Chicken broth, divided
3 c Cream-style corn
1/2 ts Salt
1/2 ts Pepper
3 c Milk Parsley, chopped
1/2 c Onion, chopped
2 tb Flour
1 tb Cornstarch
1/8 c Cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley.

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