Fresh Corn Chowder

By dashy_65

Ingredients

• 4 large ears sweet corn, husks removed
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 1-1/2 cups diced peeled potatoes
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 3 cups 2% milk

Preparation

Step 1

Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine the flour , cornstarch and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.

It freezes well. Very good.

204 cal, 5g fat, 410mg sodium, 4g fiber, 35g carb