1/4 lb lean salt pork or pancetta (or bacon)
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 cup boiling chicken stock
1 cup undiluted evaporated milk
1 cup heavy cream
1 can whole kernel corn, drained
1 can creamed corn
1 1/2 cups frozen corn
1/2 teaspoon salt
1 tablespoon butter (room temperature)
2 teaspoons flour
Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and stock. Cover and simmer over low heat until potatoes are tender. Add corns, evaporated milk and cream. Blend together butter and flour evenly and gradually add to chowder.
Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it’s best to use a heavy bottomed pan and watch heat carefully).
Season to taste with salt and fresh cracked black pepper.