| 1 | **optional *most recipes call for salt pork, but with the current prices i"ve been using bacon. |
| 2 | It tastes better and costs about the same (even less salt). |
| 3 | Brown bacon in 5 qt pot. |
| 4 | Pour off all but about 1 tb fat, drain bacon, reserve. |
| 5 | In same pot add olive oil, onion, celery, green pepper, and (if desired) leek. |
| 6 | Simmer until vegetables are translucent. |
| 7 | Add reserved bacon, chicken broth and water. |
| 8 | Simmer until potatoes are tender. |
| 9 | Remove pot from heat. |
| 10 | Mix flour with enough milk to turn into a smooth paste. |
| 11 | Add remaining milk and pour slowly into pot, stirring constantly. |
| 12 | Return to heat, add (optional) sherry and heat until flour thickens. |
| 13 | Reduce heat and add corn, heating slowly until bubbly. |
| 14 | Serve with rolls, or garlic toast. |
| 15 | I call this "born again" because it"s not quite the same as classic iowa corn chowder. |
| 16 | Substituting clam juice for broth and adding clams makes this a wonderful clam chowder. |
| 17 | Ron in seattle |
