New England Corn Chowder

4 strips bacon, chopped
1 onion, chopped
1 cup celery, chopped
1/4 cup fresh parsley
2 large cans creamed corn
2 large cans whole corn
1/2 quart heavy cream
2 quarts milk
Salt and pepper to taste
6 drops of Tabasco hot pepper sauce
8 cups chicken or turkey stock
4 cups potatoes, cooked and diced
Roux (50% butter and 50% flour)

Saute the first three ingredients slowly, then add the remaining ingredients. Simmer for 45 minutes. Add potatoes and thicken with the butter and flour roux.

Serves: 12