Potato-Corn Chowder - a basic 'souped up'

"Meat and Potatoes" may mean the basics of a concept, or the basics of a good meal. But potatoes can go from being basic to greatly varied. From being thought to be poisonous and a cause of leprosy and other dire diseases, the potato has come a long way. Sir Walter Raleigh brought potatoes to Ireland from the Americans in the mid 1500's to star at a banquet for Queen Elizabeth. The banquet was to feature potatoes in every course. Unfortunately, the cooks were uneducated about potatoes, and tossed the lumpy looking tubers out. They served dishes of boiled stems and leaves (poisonous), which promptly made everyone deathly ill. Potatoes were then banned from court. After the potato became common food of peasants in European countries, it again emerged in Ireland as a crop of survival. Years of wars destroyed crops and farmers found they could grow and store potatoes undetected by invading soldiers. As farms became smaller and famine greater, this hardy crop could feed the whole family. It was such an important staple, the Irish poor consumed an average of 5.5 pounds of potatoes each day. Potatoes are credited with saving the country of Ireland from famine.
Potatoes can be basic or fancy fare and are a good source of potassium, important for a healthy blood pressure and contribute a significant amount of vitamin C, a powerful antioxidant and important for immune health.
This chowder recipe is a hit on a cool March day - it has just enough spice to tantalize your taste buds and is filling and satisfying.

Southwest Potato-Corn Chowder

4 slices bacon, chopped

1 ½ lb. red potatoes (about 5), peeled, cubed

1 small onion, chopped

2 stalks celery, sliced

1 can (10-¾ oz) condensed cream of chicken soup

3 cups milk

8 oz hot pepper pasteurized process cheese (like Velveeta)

1 package (10 oz) frozen corn

¼ tsp pepper

1.     Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp drippings in pan. Drain bacon on paper towels.

2.     Add potatoes, onions and celery to drippings; cook and stir 2 minutes.

3.     Stir in soup and milk; bring to boil. Simmer on low heat 8 minutes, stirring occasionally. Add remaining ingredients; cook 5 minutes o until process cheese is completely melted and potatoes are tender, stirring occasionally.