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Submitted by: Sharon Vandermark from Bloomsburg, PA
Originally shared on the web 04/28/2006

1 onion, diced
2 c. celery, diced
2 T. butter
8 c. potatoes, peeled and diced
16-oz. can chicken broth
4 c. water
2 c. milk
2 c. corn
1 lb. bacon, crisply cooked and diced
6 eggs, hard-boiled and diced
2 T. fresh parsley, chopped
2 t. salt
1 t. pepper

In a large stockpot, saute onion and celery in butter until soft. Add potatoes, chicken broth and water. Simmer for about 25 minutes or until potatoes are cooked; mash potatoes a little to make chowder thicker. Add milk, corn, bacon and eggs; sprinkle with parsley, salt and pepper. Cover and simmer for about 20 minutes. Makes 8 to 10 servings.