Ken's East Bay Hotel Corn Chowder

Directions

Cook bacon in a Dutch oven until crisp; drain and set aside.

Cook onion in bacon drippings and oil until tender.

Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil.

Reduce heat and add cream corn and celery.

Cover and simmer for 20 minutes until tender.

In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened.

Stir in milk.

Heat but do not boil.

In serving bowls top with bacon and parsley.