FAST OR FASTER CORN CHOWDER-2 versions

FAST OR FASTER CORN CHOWDER-2 versions

(Quick, Quick version-fry bacon in pot, remove when crisp. Add chopped onions, saute till wilted. Add 1 can creamed corn (Or more if needed). add 1/2 cup cream or milk. Cook through. add crumpled up bacon bits. So good but not the healthiest version.
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CORN CHOWDER-LONGER AND PROBABLY HEALTHIER VERSION.
5 1/2 cups chicken stock
1 1/2 cups frozen corn kernels
1 large all-purpose potato, peeled and diced
1/2 to 3/4 teaspoon salt, to taste
1 cup heavy cream
3 tablespoons all-purpose flour
Black pepper, to taste
Fresh dill or parsley for garnish, chopped

Melt the butter in a large saucepan or medium soup pot.
Stir in the onion and celery.
Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
In a small bowl, whisk together the cream and flour.
Stir the mixture into the soup with the pepper.
Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
Serve hot, garnished with herbs.