Corn Chowder

I love corn chowder. I got this recipe from epicurious but I've made minor changes over the years. If anyone has other good recipes please post them! I'm always open to suggestions.

4 (or more) slices bacon, coarsely chopped
1 6-ounce russet potato cut into 1/2-inch pieces (peel optional)
1 cup chopped onion
3/4 cup chopped celery
2 small bay leaves
2 cups milk
1 10-ounce package frozen corn kernels (or 1 1/2 cups of fresh corn cut off the cob)
1 14 3/4-ounce can creamed corn
1 1/4 cups canned chicken broth
1/4 teaspoon (or more) hot pepper sauce

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add hot pepper sauce, and half the bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired. Top each bowl with remaining bacon.