Bacon and Potato Corn Chowder

5 med. potatoes
½ lb. bacon
1 med. onion, small diced
2-3 celery ribs, small diced
¼ c. butter
¼ c. flour
4 c. milk
2 c. heavy cream
1 can cream of celery soup
2 cans cream style corn
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
½ tsp. salt
¼ tsp. pepper
2 Tb. dried parsley
Shredded cheddar cheese

DIRECTIONS:
1. Peel and dice potatoes into ½ inch cubes. Put in pot with salted water (1-2 Tb salt) and boil 10-12 min. Drain and set aside

2. Cut bacon into approx. 1 inch pieces and fry until crispy. Drain and set aside. Pour off most of bacon grease and in the same pan fry diced onion and celery, scraping bottom of pan. Cook till tender and onions are translucent. Remove from pan and set aside.

3. In a large pot melt butter and add flour and cook roux 2-3 min. Take off stove and slowly add the 4 cups of milk, whisking to prevent lumps. Put pot back on stove.

4. Add heavy cream, cream of celery soup, cream style corn, Worcestershire sauce, salts, pepper and parsley. Also add set aside bacon, potatoes, and celery and onions.

5. Heat through but don’t boil. Serve with shredded cheddar cheese.