Ken's East Bay Hotel Corn Chowder

4 slices bacon -- cut up

3 cups potatoes -- peeled & cubed

1 cup celery -- chopped

1 cup carrots -- chopped (fine)

3 cups chicken broth -- divided

3 cups cream-style corn

1/2 teaspoon salt

1/2 teaspoon pepper

3 cups milk

Parsley -- chopped 1/2 cup onion -- chopped

2 tablespoons flour

1 tablespoon cornstarch

1/8 cup cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac on 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 cele ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S erves 8 to 10.

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