Potato Corn Chowder

It's that time of the year when days are starting to cool and nights are cold and foggy here in my part of South Texas. I make this only twice in Autumn. Hey, that's all I can handle. My mom used to make this around the last part of September. I have to say... Sorry mom but mine is better. This recipe makes enough to feed an army 8 to 10.

Potato Corn Chowder                              Serves 8 -10

*Large bag Ore-Ida Southern Style Hash Browns
*1 large sweet yellow onion, minced
*1 lb. bacon, slightly frozen, (NOT the maple or smoked )sliced thin, like bacon bits.
*2 cans 12 oz. each Carnation Evaporated milk
*3 cans 15 oz. each creamed corn
*1 cup celery leaves, minced
*Salt and pepper to taste

Take a large stock pot and throw the Ore-Ida Hash Browns into it. Add water til it covers the potatoes. Add the celery leaves and a little salt and pepper and bring to a boil, stirring occasionally.

Slice the half frozen pound of bacon thinly into bacon bit pieces. Then take a large skillet and fry the onions and bacon bits until done. Don't burn them. Drain the onion bacon mix on a large paper towel and set aside. Reserve 2 tablespoons of the bacon grease.
When the potatoes are very soft, add creamed corn, bacon and onions, 2 tablespoons of bacon grease, and milk to the stock pot. Bring the whole thing to a simmer for 30 minutes. This will be slightly sweet from the corn. Add salt and pepper to taste. Serve with a crusty hard bread on the side.
*Special Note* Try to make this when hubby and / or kids are not around. They tend to pilfer the cooked bacon bits.