Next I add a whole small  onion that has been diced, and two to three celery sticks that have been diced small (note don’t worry about dicing your celery small if you have a hand stick blender cause you can use your blender later)

and cook until the vegetables are good and soft, 8 to 10 minutes.

Next I  pour in a box (32 oz)  of chicken broth

and add my diced potatoes and bring to a boil. salt and pepper.

Put on lid and let it boil can turn the heat down some. take off lid occasionally to stir.

NOW you want your potatoes to get soft cause you are going to mash them.. if you have one of these hand stick blenders you need to use it.. it will take a lot of your energy and time  out of the dish.. also you won’t have to cut up your celery as fine as you would if you didn’t have one of these..

Now blend (or mash manually) until creamy and most all chunks are not visible.

.stir and add your corn.. 1 can of yellow sweet corn drained, one can of WHITE cream style corn, and TWO cans of Yellow Cream style corn.

pepper, and a dash of parsley flakes

Now you add two cups of heavy whipping cream

if too thin you need to stir in a cup, 2-3 tbsp cornstarch and a tad of water to make it wet.. pour cornstarch mixture into the pot ..

a tiny spot of ground red pepper

you now need to add 1 cup of shredded cheddar cheese just before serving..

your cornbread and taters should  be finished or close to it

to serve put in bowl some fried taters, corn chowder served over top that

and then your bacon slices and a big hunk of sweet cornbread. DELICIOUS!!! 

ENJOY