Prep 15 mins
Cook 20 mins
From a cookbook I picked up sometime ago. I've changed the instructions just slightly. You could always use the bacon drippings with the butter to sauté onion and celery.
- 1⁄2 cup onion, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 quart milk
- 1⁄2 cup celery, thinly sliced
- 2 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 1 dash white pepper
- 3 cups fresh corn
- 2 eggs, lightly beaten
- 1⁄4 cup fresh parsley, chopped
- 3 slices bacon, crisp-fried crumbled
- Sauté onion and celery in butter in saucepan for several minutes or until limp.
- Stir in flour.
- Cook for 1 minute, stirring constantly.
- Blend in milk.
- Cook until mixture thickens, stirring constantly.
- Add celery, sugar, salt, white pepper and corn.
- Simmer covered over low heat for about 10 - 15 minutes.
- Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
- Add parsley.
- Heat to serving temperature. Do not boil.
- Sprinkle with bacon; garnish with celery leaves.
I think I prefer creamed corn over chowder. Needs a little more seasoning.