4-6 Servings
1 can of corn (about 2 cups)
2 large baking potatoes, diced
2 stalks of celery, cut into bite-sized pieces
1 large onion, chopped
2 T flour
2 T butter
4 cups of milk
1 t chicken bouillon (or substitute 1 c chicken broth for 1 c of the milk)
Salt, pepper, and paprika to taste
1. In stock pot, saute onions and celery in butter. Add flour and stir.
2. Add all other ingredients and bring to a boil, stirring frequently.
3. Lower heat and cook until potatoes are tender and soup has thickened, about 1 hour.
Corn chowder may be frozen, and tastes excellent when thawed and re-heated.
Getting the right amount of salt is crucial to the success of this soup. I recommend tasting it as you season UNLESS you have someone who is on a sodium restricted diet... in that case season your bowl before eating.
