Yield: 4 servings
4 oz bacon, diced
1 oz butter
6 oz onions, diced
3 oz celery, diced
1 oz flour
1 qt milk
1 lb red potatoes, diced
3 oz heavy cream
Salt, pepper, Tabasco, Worcestershire to taste
Cook bacon with the butter. Add onions and celery and cook until tender but not brown.
Add flour and stir until flour is dissolved in the butter.
Add milk and whisk away any lumps. Add potatoes and simmer until potatoes are soft.
Add heavy cream and season to taste with salt, pepper, Tabasco, and Worcestershire.
Clam Chowder: add 1 can of chopped clams after potatoes are soft.
Corn Chowder: Add 12 oz of cooked corn (frozen or fresh) when potatoes are soft