Traditional Native American Corn Chowder

3 pounds potatoes, washed, cubed, skin on

14 oz. can corn kernels or cut from 3 large ears

14 oz. can creamed corn

1 large onion, chopped

1 stalk celery, chopped

1 tablespoon chopped fresh parsley

1 teaspoon ground cumin

3 slices of cooked and drained bacon

1 quart chicken broth

2 tablespoons flour, to thicken broth

Sauté the onion and celery in a heavy saucepan. Drain and add the corn kernels to onion and celery to give all a roasted flavor. Add the cubed potatoes to the pan and move them around to add a pan-roasted flavor. Now add broth slowly, plus a cup or so of water and simmer on medium for about 30 minutes to cook the potatoes through. Turn off heat and add creamed corn, parsley, flour, crumbled bacon and some salt and pepper. Stir to blend and reheat on low before serving. DO NOT let it boil.