From Paulette Vickery's Recipe Collection

Buttermilk Corn Chowder

main dish, soups

2 each slices bacon
1/4 cup onion, chopped
2 each potatoes, peeled, diced
2 cup frozen corn, 10oz
1 each rib celery, chopped
2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon flour
2 teaspoon chicken bouillon granules
2 cup buttermilk

In 3 quart saucepan, cook bacon till crisp. Remove, and drain, reserving drippings. Crumble bacon and set aside. Cook onion in drippings till tender, but not brown. Add potatoes, corn, celery, 1 1/2 cups water, salt, and pepper. Bring to boiling, then reduce heat. Cover, and simmer, 15-20 minutes. Blend flour, chicken bouillon granules, and remaining water. Add to vegetable mixture. Cook and stir till thickened and bubbly. Turn heat to low, and stir in buttermilk. Heat through, but do not boil. Ladle into bowls, top with crumbled bacon.

Yield: 6 servings





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