This corn chowder is so simple to pull together and is such a treat - the boys love it!
In a heavy large saucepan over medium-low heat, cook the bacon until the fat is mostly rendered and the bacon is fully cooked. Remove the bacon and place on a plate lined with paper towel.
In the same saucepan, cook the onion and celery until fragrant and transparent, about 4-5 minutes, stirring. Add the bacon, creamed corn, milk and frozen corn and bring to a simmer.
To make this vegetarian simply leave out the bacon and skip step 1. Add 1 tablespoon of oil to the pot before adding the onions and celery in step 2.