FRESH CORN CHOWDER WITH ROSEMARY
Steps:
- Melt the butter in a large pot set over medium heat. Add the corn, onion, celery and garlic and cook for 4 to 5 minutes. Mix in the flour, and then, while stirring steadily, slowly pour in the stock. Add the potatoes, bay leaves and rosemary to the pot, bring the soup to a simmer, and simmer until the potatoes are tender, about 10 minutes. Stirin in the milk or cream, salt and pepper. Return to a simmer and then serve.
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