Creamy Corn Potato Chowder

We are still working on the Pantry Challenge, but I think I have to break down and go to the store for milk and a few other things. I needed to come up with dinner from the pantry and found a few potatoes lurking in the bottom bin of the fridge that I needed to use up. I always have frozen veggies on hand, so I made this yummy chowder from Family Fun online. The soup was really creamy and fabulous even though I substituted half and half for the heavy cream. It's the perfect soup for dreary day.

Creamy Corn Potato Chowder

2 tablespoons butter

1 large onion, finely chopped
1 rib celery, finely chopped
5 1/2 cups chicken stock
1 1/2 cups frozen corn kernels
1 large all-purpose potato, peeled and diced
1/2 to 3/4 teaspoon salt, to taste
1 cup heavy cream (or use half and half)
3 tablespoons all-purpose flour
Black pepper, to taste
Fresh dill or parsley for garnish, chopped (I used dried chives)


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 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.