Mom's Corn Chowder

This is my mom's recipe, and has been a life-long favorite of mine. I've never found any need to alter the recipe, it's just so good the way it is!

1 lb bacon, sliced width-wise into 1/4" pieces
1 medium onion, diced
3-4 stalks celery, diced
4-5 large potatoes, peeled & chopped into 1" chunks
chicken stock (about 4 cups - enough to cover the potatoes in Step 5)
2 cans whole-kernel corn
1 can cream-style corn
3 tbsp milk
black pepper to taste

• In a large pot, saute the bacon over medium heat until it's completely cooked. Make it a little extra crispy to help keep its texture and not be mushy later.
• Drain the bacon on paper towels, and set aside
• Pour off all but 2 tbsp of the remaining bacon fat
• Add the onion and celery to the pot, and saute until translucent
• Add the potatoes and enough broth to cover them. Cover with a lid and simmer until potatoes are fork-tender, roughly 20-30 minutes.
• Add the corn, milk, and pepper, and simmer 5 more minutes
• Remove from heat and add the bacon

If freezing: Place the pot in the fridge or freezer to cool it quickly, then pour the contents into freezer bags (one-gallon bag for family-sized meal, 4 quart-sized bags for individual portions).

To prepare: Defrost completely. Pour soup into a pot, bring to a boil. Reduce heat and simmer 5-10 minutes, until heated through.

Serve with cracked Oyster Crackers, preferably OTCs if you can find them!