• 2-3 slices bacon, cut in tiny pieces
• 1 med. onion, chopped
• 1/2 c. diced celery
• 2 c. diced raw potatoes
• 3/4 c. water
• 1 1/2 c. milk, warmed
• 1 (16 oz.) can whole kernel corn
• 1/2 tsp. marjoram
• 1/2 tsp. salt
• 1 tbsp. butter
• Pepper

Directions
In a large heavy saucepan fry bacon until crisp. Remove bacon and drain on paper towel. Pour off fat except for 1 tablespoon. Add onions to saucepan and saute until transparent, not brown. Add potatoes, celery and water. Bring to the boil, then reduce heat. Cover pan and simmer for 10 minutes or until potatoes are tender. Add remaining ingredients and heat just to boiling. For a richer chowder replace 1/2 cup regular milk with evaporated milk or light cream. Chowder has more flavor if it is made ahead and allowed to sit for several hours. Reheat before serving. Makes 6 servings.