9 ears fresh corn on the cob, husked
4 strips bacon, diced
1 cup finely chopped onion
1 cup chopped celery
5 cups milk
2 chicken-flavor bouillon cubes
2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons cornstarch
1/4 cup water
1/4 cup chopped parsley
Remove corn from cobs with Lee’s Corn Creamer to yield 3 cups. In a 3-quart sauce pan, cook bacon over medium heat until limp. Add onion and celery; cook until tender. Stir in corn, milk, bouillon cubes, salt and pepper. Cover and simmer, stirring occasionally, 10 minutes.
Mix cornstarch and water, stirring until smooth, and add to corn mixture. Stirring constantly, bring to boiling over medium heat, and boil 1 minute. Stir in parsley.
Makes 2 quarts, or about 8 servings.