INGREDIENTS:

DIRECTIONS:

• 6 slices of bacon, cooked and crumbled
• 1 t. bacon fat (optional)
• 1 T. olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 5 medium sized baking potatoes, cubed
• 3 stalks of celery, diced
• ½ c. of water
• 4 c. frozen corn
• 14 oz of creamed corn
• 12 oz of evaporated milk
• Salt and Pepper to taste
• Dash of Cayenne Pepper- or to taste

1. Cooking bacon until crispy -- set aside and reserve about 1 t. of bacon fat from the pan.
2. In a 5 quart pot, pour in your reserved bacon grease, olive oil, garlic, and onion.
3. Sauté for 3-4 minutes, stirring occasionally over medium.
4. Add in potatoes, celery, and ½ cup of water.
5. Continue stirring occasionally to ensure the potatoes do not burn. Cook until potatoes are tender
6. Remove pot from heat and mash the potato mixture in the pot.
7. Mix in evaporated milk, creamed corn, and frozen corn.
8. Add salt, pepper, and cayenne pepper to taste.
9. Heat until warm all of the way through.
10. Serve in bowls with tortilla chips on the side and crumbled bacon on top.