Potato Corn Chowder

1 tablespoon extra-virgin olive oil

1 tablespoon butter

1 large onion, minced

4 celery ribs, minced

1 clove garlic, minced

2 large or 4 small red potatoes, chopped (I do not peel the potatoes)

1 bag frozen corn, yellow-white or a mixture of both

2 ½ cups chicken broth

1 cup milk

1 small can of evaporated milk

¼ teaspoon dried sage

Pepper and red pepper flakes to taste

1-2 slices bacon, cooked and diced

In a medium stock pot add oil and butter, heating until butter is melted.  Stir in onion and celery; sauté until onion is tender.  Add garlic and cook for 1 minute more, being careful not to brown garlic!  Next add chicken broth, potatoes, corn, and spices.  Simmer until potatoes are cooked and then stir in both milks.  Simmer for another 30 minutes or so and serve.