Creamy Kansas Chowder

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1/2 cup	31g / 1.1oz	Finely-chopped onion
1/4 cup	27g / 1oz	Finely-chopped celery
1 cup	110g / 3.9oz	Carrot - shredded (medium)
3 tablespoons	45ml	All-purpose flour
2 cups	125g / 4.4oz	Frozen, fresh or canned corn
3 cups	711ml	Milk
1 teaspoon	5ml	Salt - (optional)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Grated carrots - for garnish

Recipe Instructions

Melt butter in a heavy saucepan. Stir in the onion, celery and carrot. Cook about 5 minutes until softened, but not browned. Stir in the flour. Cook for 2 to 3 minutes.

Place corn (even if stiff frozen) in processor or blender. Coarsely puree. Add to saucepan with the milk, salt and pepper. Whisk to combine ingredients thoroughly. Bring to a simmer. Cover. Cook over low heat for 10 to 15 minutes. Be careful not to boil soup. Sprinkle with grated carrots, if desired.

This recipe yields 4 servings.

Source:
Undocumented, but from the WWW

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