Buttermilk Corn Chowder - cooking recipe

Ingredients

4 slices bacon, cut up
1/4 c. chopped onion
2 c. potatoes, cubed
2 c. whole kernel corn
2 c. chicken broth
1/2 c. celery
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 c. buttermilk

Preparation

In 3 quart saucepan, cook bacon until crisp.
Save drippings in pan.
Cook onion until tender, but not browned.
Add potatoes, corn, 1 1/2 cups broth, celery, salt and pepper.
Bring to boil. Reduce heat and cover and simmer for 15 to 20 minutes.
Combine flour and 1/2 cup broth; add to veggies and stir until thickened and bubbly.
Reduce heat to low.
Stir in buttermilk and heat through, but do not boil.
Serve in bowls and top with bacon.