Chicken And Corn Chowder

1. 1

   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.

2. 2

   Cut up and set aside.

3. 3

   Puree 2 cups of corn until smooth (keep 1/2 of the kernels whole or even use a can of creamed corn).

4. 4

   In the chicken frypan drippings, saute onion and celery until soft.

5. 5

   Sprinkle with flour and cook until bubbly.

6. 6

   Add the rest of the ingredients, simmer 15 minutes until the potato is tender.

7. 7

   Stir in the cream or buttermilk, salt and pepper.

8. 8

   Heat and serve.

No additional tips available.