Ham and Corn Chowder

In a large saucepan, over medium-high heat, saute bacon until nearly crisp.

Remove and drain on paper towels; set aside. Remove all but 1/4 cup drippings from saucepan.

Add celery, onion, green pepper and garlic.

Saute over medium-high heat for 5 minutes. Add potatoes and broth.

Reduce heat to low, cover and simmer for 10 minutes.

Place 2 cups of the corn and 1/2 cup of the milk in a blender.

Cover and blend until pureed.

Add pureed corn, remaining corn, ham and potatoes. Simmer for 10 minutes or until vegetables are tender.

Stir in remaining 3 1/2 cups milk, 1 tablespoon of the parsley, salt, pepper and hot pepper sauce. Bring to just under boiling. Serve and garnish with reserved bacon pieces and remaining 2 tablespoons parsley.