Chicken and Corn Chowder

Ingredients:

• 1 lbs chicken breast 
• 1 chopped onion
• 4 T butter 
• 2 stalk chopped celery
• 4 c fresh corn (6 ears) 
• 2 med. boiling potatoes, diced
• 3-4 T flour 
• 3 c chicken stock
• 1 c heavy cream (or substitute buttermilk)

Method:

• 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.
• Cut up and set aside.
• Puree 2 c of corn until smooth
• From the chicken fry pan drippings, saute onion and celery until soft. 
• Sprink with flour and cook until bubbly. 
• Add rest of ingredients, and simmer 15 minutes until the potato is tender. 
• Stir in cream or buttermilk, salt and pepper. Heat and serve.