1/4 cup olive oil
4 tsp olive oil for sauté
1/2 Lb Bacon diced
1 Medium Onion chopped
1/2 cup chopped celery
2 large carrots chopped
1/4 cup flour
5 cups water
2 cups chicken stock (powder is fine)
2 Cans Cream Corn
2 cups frozen corn
1/2 cup cooking sherry
4 Whole potates, pealed and cubed into 1 inche cubes
1/2 Tsp Salt or to taste
2 tsp dried basil
4 bay leaves
1/4 tsp garlic powder
1/4 Tsp Black Pepper
1 tsp vinegar
2 tsp lemon juice (optional)
In large saucepan, fry bacon in 1/4 cup olive oil until crisp; remove completely and drain and save for later.

Leave all oil in pan and turn to medium heat. Place flour in oil stirring continuously until lightly brown for form a nice roux. Remove roux from pan and save for later. Place more olive oil in pan for sautéing the remaining ingredients.

Add onion, celery, and carrots to pan; cook and stir until onion is tender. Pour in cooking sherry and reduce for 2 minutes. Add all remaining ingredients except roux and cook over low heat and boil for 45 minutes. Mix the roux in slowly and let boil for 5 more minutes.

Serve chowder with bacon pieces sprinkled on top.