Vegetable Chowder

1/2# bacon cut in small pieces

5 ears of corn - steamed 15 minutes

1 lg. chopped onion

3 celery ribs - slice-chopped

2c. julienne-cut carrots

2 large potatoes - peel and cut in cubes

4-6 baby red potatoes - scrub and cube

ground rosemary, red and black pepper

6-8c water

3±T chicken flavor Better Than Bullion

1c half and half - optional

Fry the bacon until it's nicely browned.  Transfer the pieces to folded paper towel or brown paper, to drain.  Cut the kernels of cooked corn off the cob into a large non-stick skillet.  Add onion, celery and carrots.  Sauté this in a little bacon grease for 10 minutes, stirring often.  Put the cubed potatoes into a 3-5 qt. pot.  Season, then stir in the vegetables you've sautéed.  Bring this to a simmer and do a 'stir-fry' on this for another 10 minutes.

Add water, bullion and bring this to a simmer and cook for 30-40 minutes.  Taste the broth and make any changes needed in seasonings.  Stir in the bacon pieces.  Serve as is, or stir in half and half and bring up the heat again for just a few minutes before labeling into bowls. . .Lin