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Creamy Kansas Chowder




Source of Recipe


cookingindex.com


List of Ingredients




2 tablespoons Butter or margarine
1/2 cup Finely-chopped onion
1/4 cup Finely-chopped celery
1 cup Carrot - shredded (medium)
3 tablespoons All-purpose flour
2 cups Frozen, fresh or canned corn
3 cups Milk
1 teaspoon Salt - (optional)
1/4 teaspoon Freshly-ground black pepper
Grated carrots - for garnish

Recipe



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.