Originally from AllRecipes.com. All modifications my own.
½ pound bacon, cut into small pieces
2 stalks celery, chopped
2 small onion, diced
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
4 C chicken broth
2 C milk
6 small potatoes, cubed
2 carrots, chopped
2 hard-boiled eggs, chopped
2 T margarine
2 T all-purpose flour
Salt to taste
Ground black pepper to taste
Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
Transfer to a cooking pot. Add cream-style corn, kernel corn, broth and milk. Add carrots, potatoes and eggs. Cook for about 15 minutes.
Melt margarine, mix with flour to form a roux.
Whisk roux into soup. If you like a very thick chowder, you can make and add extra roux. Simmer for at least 30 minutes. Add salt and pepper to taste.
Makes 10 servings