Ingredients
- 1/2 cup + 2 tbsp butter
- 1/2 cup all purpose flour
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 1/2 tsp chopped garlic
- 1 lb red potatoes, cubed into eighths
- 2 carrots, peeled, halved lengthwise and cut 1/4 inch thick on the bias
- 2 tsp salt
- 1 tsp ground black pepper
- 8 cups vegetable stock or water
- 2 cans (15.25 oz) whole kernel corn, drained
Details
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
In medium sauté pan over medium heat, melt 8 tbsp butter. Slowly whisk in flour and continue whisking for about 3-4 minutes. Remove from heat and set aside. Melt remaining butter in large soup pot. Add onions, celery and garlic and cook over medium heat for 10-12 minutes until vegetables are tender. Add potatoes, carrots, seasonings, and stock or water. Bring to a boil.
Reduce heat and simmer 15-20 minutes until potatoes and carrots are tender. Add corn. Ladle about 2 cups of the soup liquid into the butter and flour mixture. Whisk until smooth. Whisk that mixture back into soup pot and cook over medium heat until soup reaches a boil and has become thickened. Simmer an additional 5-10 minutes. Adjust seasonings.
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