CREAMY CORN AND POTATO CHOWDER

CREAMY CORN AND POTATO CHOWDER image

Categories Potato

Number Of Ingredients 11

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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

Steps:

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.