Easy Chicken Corn Chowder


1 yellow onion, finely chopped
2 stalks of celery, finely chopped
2 potatoes, peeled and diced
3 cups of chicken stock
1 cup of buttermilk
1/2 teaspoon baking soda
dissolved in 1 tablespoon water
4 cans (12 ounces each) creamed corn
1 1/2 cups diced cooked chicken meat

In a large pot combine the chicken stock,
onion, celery, and potatoes.
Bring to boil, reduce to a simmer
and cook for 18 to 20 minutes,
or until the potatoes are tender.
Add the buttermilk, baking soda, and creamed corn.
Bring the mixture back to a boil
and add the chicken, remove from heat and serve.
Serves 6-8.