Ingredients

1 cup chopped celery (2 stalks)

1 medium onion, chopped (1/2 cup)

2 slices bacon, chopped

2 15 1/4-oz. cans whole-kernel corn, drained

2 14 3/4-oz. cans cream-style corn

4 cups milk

2 ( 14-oz.) cans reduced-sodium chicken broth

1 cup whipping cream

3-4 dashes bottled hot pepper sauce

4 cups cubed potatoes (about 1 1/4 lb.)

1/4 cup butter, softened

1/4 cup all-purpose flour

1/4 cup snipped fresh parsley

Salt and ground black pepper

Preparation

  1. In a 6- to 8-quart Dutch oven cook celery, onion, and bacon over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
  2. Add whole-kernel corn, cream-style corn, milk, stock, cream, 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.
  3. Meanwhile, in a small bowl stir together butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in parsley and season with salt nd black pepper.