Serve this hearty chowder on a chilly fall evening.
Serves 4-6
2 ounces Butter
1 medium Onion, diced
3 stalks Celery, diced
2 Carrots, peeled and diced
2 Tablespoons Flour
2 cups Chicken broth
4 cups Milk
2 medium Potatoes, diced and boiled
3 cups White corn
Salt and pepper to taste
Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm
