Steps:
- Cook potatoes in a large pot until soft. Remove from pot. To give extra flavour, cook the corn cobs in the water used to cook potatoes, scrape remaining kernels from cobs, and reserve some of the cooking liquid to thin chowder if necessary Cook the bacon in a soup pot over medium-high heat until it is crisp and brown. Drain away about half the fat, then stir in onions and celery. Sauté for a few minutes until vegetables soften. Add the milk and cream and heat through. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes. Add the corn and potatoes and continue cooking just long enough to heat them through. Stir in the cheese. Season to taste with salt (optional) and pepper. Stir in parsley just before serving.
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