Corn Chowder

Corn Chowder

1 lb. bacon, fried and drained
5 cups chicken broth (3 cans Campbell's Healthy Request)
6-8 potatoes
1 onion, chopped
4 stalks of celery, sliced
2 cans cream style corn
2 cans Niblets corn (drained)
1 Tbsp. Worcestershire sauce
2 cups milk or cream

Use broth to cook potatoes and celery until tender.
Trim all fat from bacon an dry.
While potatoes and celery are cooking, saute onion in small amount of chicken broth.
Add corn, bacon, and Worcestershire sauce.
Simmer for 10 minutes.
Slowly add milk or cream (do not boil).
Simmer 15 minutes. Season with white pepper to taste.