Corn Chowder
On September 30, 2006 in Unsorted
1 tablespoon butter
1 medium onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 cups corn kernels
2 small potatoes, cubed
2 cups chicken or vegetable broth
1 teaspoon dried basil
1/4 cup flour
2 cups whole milk
salt and pepper
- Melt butter in a large soup pot over medium heat. Add the onion and celery and sauté until tender, then add the garlic.
- Add corn, potatoes, chicken broth and basil to the pot and bring to a simmer. Continue simmering until potatoes are tender.
- Whisk together milk and flour and pour into the soup.
- Cook the soup for several minutes until hot and thickened. Season with salt and pepper to taste.
Makes 6 servings