Pull the leaves from the celery stalks and set them
aside. Chop your celery and onion.
Heat the butter in a medium saucepan over a medium
heat. Add the celery (not the leaves), onion,
thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a
few more minutes. Pour in the milk, add the
potato and bring to a boil, stirring the whole
time so the soup doesn't stick to the pot. Cook
until the potatoes are tender, but not mushy -
this will take around 10 min.
Meanwhile, chop the celery leaves,trim the ends off
the spring onions and slice them thinly. When the
potatoes are tender, stir in the corn, spring onion,
and celery leaves. Bring the soup back to the boil,
then serve.
Serving
Suggestions
This is delicious with a crusty brown roll or a Parmesan crisp.
Originally Submitted
12/28/2012
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