Recipe: Chicken and Corn Chowder (using potatoes and cream)

CHICKEN AND CORN CHOWDER

1 lb boneless, skinless chicken breast
4 Tbsp butter
4 cups fresh corn kernels (6 ears), divided use
1 onion, chopped
2 stalks celery, chopped
3 to 4 Tbsp flour
3 cups chicken stock
2 medium boiling potatoes, diced
1 cup heavy cream (or substitute buttermilk)
Salt and pepper (to taste)

Melt butter and fry chicken, but do not let brown - when it's glistening, lower heat and simmer 10 minutes or until meat is firm. Cut up and set aside.

Puree 2 cups of the corn until smooth (note: marilee says keep 1/2 of the kernels whole or even used a can of creamed corn).

In the chicken frying pan drippings, saute onion and celery until soft. Sprinkle with flour and cook until bubbly.

Add chicken stock and potatoes; simmer 15 minutes or until the potato is tender.

Stir in cream or buttermilk, salt and pepper.

Makes 6-8 servings
Source: Marilee, 1990's