Corn Chowder III

Ingredients

• 1 pound bacon, diced
• 2 green bell peppers, chopped
• 2 onions, chopped
• 1 bunch fresh celery leaves
• 6 (15 ounce) cans cream-style corn
• 5 cups water
• 4 (12 fluid ounce) cans evaporated milk

Directions

In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.

Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.