Pemberton Cookbook

Corn Chowder

Serve this hearty soup with fresh bread or hot biscuits.

Serves 4-6

Ingredients:

• 2 ounces butter or margarine
• 1 medium onion
• 3 stalks celery
• 2 large carrots or a handful of baby carrots
• 2 tablespoons flour
• 2 cups chicken broth
• 4 cups milk
• 2 medium potatoes
• 3 cups white or yellow fresh corn
• Salt and pepper to taste

Directions:

Microwave the potatoes for ten minutes.  Cool, peel, and dice.

Peel and dice the carrots and onion.

Dice the celery.

Melt the butter in a heavy soup pot.

Add the onion, celery, and carrots.

Cook over medium heat until just soft.

Sprinkle on the flour and cook for 3 minutes, stirring frequently.

Stir in the broth. Stir in the milk. Heat until steaming.

Add the cooked potatoes and the fresh corn.

Cook for 45-55 minutes over low heat. Check the seasonings.

Serve warm.

-Anne Pemberton

Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.