Creole Corn and Ham Chowder

3 slices of bacon, cut into small pieces

2 sm. onions, chopped

1 tbsp. all-purpose flour

1 cup water

2 cup finely diced raw potato

1/2 cup celery, chopped

1 cup ham, finely diced

6-8 ears fresh sweet corn, removed from cob and milked

One 1-1/2 cup of milk

1 tsp. salt

1/4 tsp. white pepper

parsley flakes for garnish

Fry bacon until crisp, drain and set aside. Reserve two tablespoons of bacon drippings and place in a kettle. Saute onions in bacon drippings until clear, about five minutes. Blend in flour and mix to a smooth paste. Gradually add water and stir until smooth. Add the potatoes and celery, cover and cook about 15 minutes until potatoes are done. Blend in corn, ham, milk, seasoning and bacon and cook slowly for about 15 minutes until corn is tender. Serve hot and garnish with parsley.

Serves 5-6

NOTE:
One cup tomato and 2 tablespoons chopped bell pepper may be added for color and taste.

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Cajun Country -- New Iberia, Louisiana