whole celery seed
bacon, cooked crisp and crumbled
1Melt butter in saucepan.
2Blend in flour, add milk all at once, stirring constantly.
3Heat to boil, stirring frequently.
4Add corn, onion, salt, pepper, ginger and celery seed.
5Cook, uncovered over low heat 20 minutes.
7Add 1 cup hot mixture to eggs.
8Return to soup, cook 3 minutes longer.
9Serve topped with crumbled bacon.
About Country Corn Chowder