Corn Chowder Helps January Chill

This is John, my oldest son's favorite recipe. He made it from the time he was very young. He would stand on a chair and put this together adding something new each time. You can do that too. Have fun and use your imagination. Corn Chowder will help keep that January chill out.

Corn Chowder

2 cups corn (off the cob or canned) drained, reserve liquid
3 cups chicken stock
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
1/2 teaspoon Worcesterhsire sauce
Pinch thyme
Parsley to taste
Paprika
1 egg yolk, beaten
1 cup heavy cream
3 Tablespoons flour
3 Tablespoons milk

In a large pot put chicken stock, liquid from corn, 1/2 teaspoon sugar, salt and pepper to tast and simmer for 10-15 minutes.
Saute corn, onions, and celery in butter adding mustard,and salt and pepper.
Put sauteed mix in stock 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.
Wire whisk yolk and heavy cream in a bowl, then add 1/2 cup of the hot soup stock to the bowl and whisk.
Add to the remaining soup.
Serve 4-6
Make a thickening sauce with the 3 Tablespoons flour and milk and whisk into the soup slowly to thicken.
Serve hot.

Variation:
You can add 1/2 cup red pepper to the saute
Use red bliss potatoes instead of regular potatoes
Add oregano or basil.
Have fun and use your imagination.
Garnish with croutons, parsley or paprika.
Serve with crusty breads.