Recipe: Corn Silk Chowder

CORN SILK CHOWDER

2 slices bacon
I small onion, chopped
2 medium potatoes, peeled and diced
2 cups fresh corn
1/2 cup chopped celery
2 cups chicken broth, divided use
1/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons flour
2 cups buttermilk
Parsley (for garnish)

In a large saucepan, cook the bacon until crisp. Drain on paper towels and crumble.

Cook the onion in the bacon drippings until they are limp.

Add potatoes, corn, celery, 1 1/2 cups chicken broth, garlic powder, salt, and pepper. Bring to a boil, reduce heat, and simmer for 15 minutes.

In a small bowl, blend the flour and remaining chicken broth. Add to simmering soup. Cook and stir until thick.

Lower the heat and stir in the buttermilk. Heat through but do not boil.

Top with crumbled bacon and chopped parsley.

Makes 6 servings
From: Recipelink.com
Source: A Matter of Taste by the Junior League of Morristown, New Jersey