Creamy Corn Chowder With Light Cream
|Onion||1 Medium, sliced|
|Cooked corn||2 Cup (32 tbs) (Fresh, Cut Off Cobs)|
|Diced cooked potatoes||1 Cup (16 tbs)|
|Cream of celery soup||1 Can (10 oz)|
|Milk||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
Cook bacon until crisp.
Lift out of pan, drain, cool and crumble.
Drain all but 1 tbsp.drippings from pan.
Add 1 tbsp.butter and heat.
Add onion and corn and cook gently until very lightly browned.
Add potatoes, soup, milk, cream, salt and pepper and bring to a boil.
Cover and simmer 2 minutes.
Pour into serving bowls, sprinkle with bacon and top with a small piece of butter.