Simple and Easy Autumn Corn Chowder Recipe

I went to Whole Foods Market and was shocked to find out a pint of ready made Corn Chowder was going for $9.99. I said to myself, I feel like having Chowder, but let me whip up a recipe my way and for way less. 

Costs: 

Cubed Pancetta Bacon $3.49
1- 3 lbs Russet Potatoes - using 2 potatoes $2.49 - actual cost $.83
1 large onion $.59
1 can yellow corn $.89

TOTAL COST: $5.80 

In house ingredients 

• buttermilk 
• wheat flour 
• 1 can chicken broth 
• 3 tablespoon butter
• 1 onion, chopped 
• 2 celery stalks, with leaves, chopped 
• 4 cups fresh corn (6 ears-but frozen is okay in a pinch) -2 cups pureed til smooth  and 2 cups left whole 
• 3 cups chicken stock 
• 2 potatoes cubed 
• 1 cup heavy cream (or substitute buttermilk)

Melt butter and saute onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes until the potato is tender. When 15 minutes from serving, stir in cream or buttermilk, corn, and season with salt and pepper. Bring just to boil, then lower heat and simmer 5-10 minutes. Ladle into bowl and garnish with chopped celery leaves. 

Serve!