Corn Chowder

6 slices bacon
1 medium onion, finely chopped
2 stalks celery, thinly sliced
2 medium red potatoes, peeled and cubed
2 cups frozen whole kernel corn, thawed
2 cups half-and-half
1 cup milk
1 can cream-style corn
1 tsp. beef-flavored bouillon granules
3/4 tsp. salt
1/4 tsp. sugar
1 bay leaf
1 cup chopped sweet red pepper
2 tsp. butter, melted

Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside.

Saute onion and celery in drippings, stiring constantly, until tender.

Transfer sauteed vegetables to a large saucepan and add potato, corn, half-and-half, milk, cream-style corn, bouillon granules, salt, sugar, and bay leaf. Bring to a boil, then reduce heat and simmer, uncovered, 25 to 30 minutes until potatoes are tender.

Meanwhile saute red pepper in butter over medium heat until tender. Stir red pepper and bacon into soup.

Yield: about 7-1/2 cups chowder

This is my favorite recipe from our recent "test kitchen day."