Melt the butter in a large saucepan or medium soup pot. Stir in the onion and celery. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
In a small bowl, whisk together the cream and flour. Stir in the mixture into the soup with the pepper. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
Serve hot, garnished with herbs.
Originally Submitted
1/16/2010
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