Southern Corn Chowder

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.

• Ready In: 35 mins
• Serves: 3

Ingredients

• 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

Directions

1. Sauté onion and celery in butter in saucepan for several minutes or until limp.
2. Stir in flour.
3. Cook for 1 minute, stirring constantly.
4. Blend in milk.
5. Cook until mixture thickens, stirring constantly.
6. Add celery, sugar, salt, white pepper and corn.
7. Simmer covered over low heat for about 10 - 15 minutes.
8. Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
9. Add parsley.
10. Heat to serving temperature. Do not boil.
11. Sprinkle with bacon; garnish with celery leaves.