Felix Neck Fall Festival Corn Chowder

1 teaspoon vegetable oil
2 1/2 lb bacon, good quality; chopped (see note)
1/2 gallon onion; 1/2 inch dice
1/2 gallon Yukon gold potatoes; 1/2 inch dice
2 cups celery; 1/2 inch dice
1/2 cup green pepper, 1/2-in dice
1 gallon chicken stock; homemade
1/2 gallon milk, whole
1 tablespoon fresh thyme, chopped, or 1 1/2 teaspoon dried thyme
1/2 gallon corn (see note)
1 pint whipping ream
  salt; (optional)
  white pepper; ground
  hot pepper sauce; (served on the side)

Served November 2001 at Felix Neck's fall festival.

Notes:  Use lean bacon and there will not be much fat.  If you can't use good bacon, you may want to drain off most of the fat before adding the onions.

If possible, use a mix of corn.  We used 5 bags frozen yellow corn, 2 small cans creamed corn, 2 large cans white hominy, 2 small cans yellow hominy.  I would have liked to add shoepeg corn.  Fresh corn cut off the cob could also be used. You can put in more or less corn depending on how thick or thin you want the chowder to be.

On medium heat, heat oil in pot and add bacon. When bacon has released its fat, add onion and brown.  Add potatoes and saute for 5 minutes. Add celery and and saute another minute. Add stock and bring to boil. Add milk, thyme and simmer together for 10 minutes or until the potatoes are almost done. Add corn and cook until the corn is done.

Makes about three gallons.  Serve with hot pepper sauce on the side for those who want it.

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