Tina's Corn Chowder Recipe

Place the bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.

Saute celery onion and carrots with the bacon in the hot skillet until tender about 5 minutes; add flour stir and cook until browned 2 to 3 minutes.

Stream chicken stock into the skillet while whisking to incorporate with the flour mixture scraping sides of the skillet to assure complete integration. Add chicken cream-style corn whole kernel corn poultry seasoning salt and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot 3 to 4 minutes.