Red Rocker Inn's Corn Chowder

2 cups chopped celery

8 strips chopped bacon

1/4 cup olive oil

1 cup all purpose flour

2 pound bag frozen corn w/peppers & onions

6 cups chicken broth

1 quart heavy cream

1 tbsp chopped parsley

salt and white pepper to taste

In a heavy soup pot, saute the bacon in the olive oil until crisp, and add the celery. Saute for five minutes and then add the flour. Turn the heat down low and cook the now formed roux for about ten minutes. Meanwhile in a different pot heat the chicken broth. Once the roux has cooked for ten minutes add the broth and whisk until smooth. Add the corn and heavy cream. Bring to a simmer for one hour to let the flavors combine. Add the parsley, salt and pepper at the very end before serving. You may need to thin soup a little if it is too thick; you can use more chicken broth or heavy cream. If you want, you can add more or less corn as you desire.

The Red-Rocker Inn, Black Mt. N.C. - Oct. 2002. They served this when we ate there 11 Oct 2002. Very Good.