Corn Chowder

yield: 8-10 servings

• 2 Tbsp butter
• 1 small onion, minced
• 1/2 cup celery, minced
• 1 Tbsp flour
• 2-1/4 cups skim milk
• 2 bags of frozen corn
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp thyme
• paprika to taste

1. Melt butter and add onion and celery.  Saute until tender.
2. Stir in flour and cook for 1 minute, stirring constantly to avoid burning.
3. Slowly add milk, stir until mixture is thick and bubbly.
4. Add corn, salt, pepper and thyme and simmer for 20 minutes.
5. Puree half of the mixture in the blender and return to pot.

I would suggest you taste this and play around with the spices.  I ended up adding more pepper and some garlic salt.  I’ve made a couple versions of corn chowder and this one is by far our favorite.  It shocked us how much flavor we got from such an easy recipe.  And Bryker loved it, too!  He insisted I take a picture of him with his soup…