Creamy Potato Chowder

Yield: 5 gallon

3 lbs.        Bacon, small dice
½ lb.        Butter
2 lbs.        Flour
3 lb.        Celery, diced small
4 lb.        Spanish Onion, diced small
3 lbs.        Green Pepper, diced
½ cup        Garlic, chopped
5 lbs.        Potatoes, peeled, diced medium
10 lbs.        Corn Kernels
3 bunches    Thyme, fresh chopped fine
2 gallons    Chicken Stock
2 gallons    Milk
2 bunches    Flat Leaf Parsley, chopped fine
as needed    Salt and Pepper


Heat milk in a large stockpot until heated through.  Do not scorch or burn.  Reserve hot.

In a large kettle or stockpot heat bacon and butter over medium high heat.   Cook until bacon is rendered; about 15 minutes.  Add celery, onions, peppers and garlic and sweat for 10 minutes.  Coat vegetables with flour.    Add fresh thyme and slowly add stock while whisking briskly.  Bring to a simmer.  Add potatoes and corn.  Simmer for approximately 45 minutes until potatoes are tender but not mushy.  Add chopped parsley and stir in heated milk.  Season with salt and pepper.