house. In contrast, frozen corn is rushed from the fields
to the freezer in just a few hours, and once frozen, it
stops losing its sweetness. Strange as it may seem, with
corn, frozen can taste fresher than fresh.
1/4 pound bacon or salt pork, diced
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
2 cups peeled potatoes, cut in 1/2-inch cubes
1 package (10 ounces) frozen corn or kernels from 2 ears of
corn
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
2 cups cooked, diced chicken
1 cup (1/2-pint) heavy cream
Oyster crackers, for garnish
In large saucepan over medium-high heat, saute bacon for 3
minutes until its fat has been rendered. Add onions and
celery and cook 3 minutes longer. Stir in broth and bring
to a boil, whisking constantly. Add potatoes and corn,
season with salt and pepper and cook 5 to 10 minutes or
until tender. Stir in chicken and cream, simmer 3 minutes
and serve with oyster crackers.
Variation: Shellfish Chowder
Add 1 cup chopped green pepper and 1 cup cooked crab or
shrimp to soup when adding chicken.

HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP
Serves 4
This is a famous Pennsylvania summer soup made with extra