Corn Chowder

Ingredients

• 2 tablespoons butter
• 2 celery ribs, sliced
• 2 onions, chopped
• 2 potatoes, chopped
• 1-1 1/2 cup water
• 4 cups corn kernels, scraped off cooked corn on the cob
• 2 cups half-and-half or milk or light cream, a mix is fine
• fresh parsley
• 4 slices bacon, crisply cooked and diced

Directions

1. 1

   In a large pot, cook celery and onions gently in butter for 3 minutes.

2. 2

   Add potatoes. Stir for another minute. Stir in salt and pepper to taste.

3. 3

   Add water barely to cover; bring to a boil, cover and simmer 15 minutes or until potato pieces are tender.

4. 4

   Cut corn off cobs and add to pot. When water regains a boil, add half and half, milk, or light cream to pot, reduce heat to simmer, cover, and cook 5 minutes more.

5. 5

   While chowder simmers, distribute parsley and bacon pieces into soup bowls.

6. 6

   Ladle in the soup for a Yankee feast!