Corn Chowder

2 cups canned corn (or off the cob) drained, save

the liquid

3 cups chicken stock or chicken cubes

1 teaspoons sugar divided into 1/2 teaspoon

sugar and 1/2 teaspoon sugar.

1/2 cup onion, minced

1/4 cup celery,minced

1/4 cup butter

1/2 teaspoon dry mustard

Salt and pepper to taste

1 Tablespoon lemon juice ( fresh is best)

1 1/2 cup diced potatoes

3 drops Tabasco ( or Gloria's West Indies Pepper Sauce, see my index)

1/2 teaspoon Worcestershire sauce

Pinch thyme

Parsley to taste

Paprika

1 egg yolk-beaten

1 cup heavy cream (small container)

3 Tablespoons flour

3 Tablespoons milk

Put chicken stock, liquid from corn, 1/2 teaspoon sugar and salt and pepper and simmer for

10-15 minutes.

Saute corn, onions and celery in butter adding mustard, 1/2 teaspoon of sugar and salt and

pepper.

Put sauteed mix in chicken stock or cubes with lemon juice and potatoes.

Allow to reach a slow boil. Cook until potatoes are tender.

Turn down heat and add Tabasco and Worcestershire sauce.

Whisk yolk and heavy cream in a bowl, then add 1/2 cup of the hot soup stock to the bowl and

whisk, then add to the remaining soup.

Make a thickening sauce with flour and milk and whisk into the soup slowly to thicken.

Serves 4-6 and is always better the next day.