Chicken And Corn Chowder

• 1 lb chicken breast
• 4 tablespoons butter
• 4 cups fresh corn (about 6 ears)
• 3 -4 tablespoons flour
• 1 cup heavy cream or 1 cup buttermilk
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 medium boiling potatoes, diced
• 3 cups chicken broth

1. 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.
2. Cut up and set aside.
3. Puree 2 cups of corn until smooth (keep 1/2 of the kernels whole or even use a can of creamed corn).
4. In the chicken frypan drippings, saute onion and celery until soft.
5. Sprinkle with flour and cook until bubbly.
6. Add the rest of the ingredients, simmer 15 minutes until the potato is tender.
7. Stir in the cream or buttermilk, salt and pepper.
8. Heat and serve.

chicken breast, butter, fresh corn, heavy cream, onion, stalks celery, boiling potatoes, chicken broth

Taken from www.food.com/recipe/chicken-and-corn-chowder-92831 (may not work)