New England Corn Chowda

Ingredients
1 onion chopped
1 cup of celery chopped
1/4 cup of fresh parsley
3 large cans of creamed corn
2 large cans of whole corn
1/2 quart of heavy cream
2 quarts of milk (2% - whole milk)
salt & pepper to taste
6 drops of tobasco sauce
8 cups of chicken stock (64 oz)
4 cups of potato's cooked & bite sized diced
2 sticks of butter
2 cups of all purpose flower

Directions
peel and dice 4 cups of potatos / boil until soft
saute onions and celery in large pot on med heat until onions are clear
add parsley / corn / cream / milk / chicken stock and cook for 45 min on medium
add potato's / salt and pepper / tobasco

For Roux
in small sauce pan wisk two sticks of butter and two cups of flower until the consistancy of paste

Slowly mix in Roux to the chowder until thick