Potato Corn Chowder with Bacon

2 tablespoons butter

6 slices thick cut bacon, cut into 1/2 inch pieces

5 lbs Russet potatoes, peeled and diced

5 ribs celery, chopped

2 small yellow onions, chopped

4 14oz cans chicken stock

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried tarragon

1 cup half and half

3 ears sweet corn, cut from cob

In a large pot over medium heat melt butter and cook bacon until fat is rendered. Add celery and onions and sautee until onion is translucent, about 5 minutes. Add potatoes, stock, salt, pepper and tarragon and bring to a boil, until potatoes are soft enough to break apart with the back of a spoon. Puree with immersion blender (otherwise allow to cool and puree in batches in the blender, return to pot) Return to heat and add half and half and corn kernels, simmer on low for 25 minutes longer.

Serves 8.