Creamy Corn and Potato Chowder

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Ingredients

· 2 tablespoons butter

· 1 large onion, finely chopped

· 1 rib celery, finely chopped

· 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

Directions

1. Melt the butter in a large saucepan or medium soup pot

2. Stir in the onion and celery

3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally

4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil

5. Lower the heat, cover the pot, and simmer for about 7 minutes until the potatoes are just tender

6. In a small bowl, whisk together the cream and flour

7. Stir the mixture into the soup with the pepper

8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes

9. Serve hot, garnished with herbs