Ingredients
4 large ears sweet corn, husks removed1 large onion, chopped1 celery rib, chopped1 tablespoon butter1-1/2 cups diced peeled potatoes1 cup water2 teaspoons chicken bouillon granules1/4 teaspoon dried thyme1/4 teaspoon pepper6 tablespoons all-purpose flour3 cups 2% milk
Preparation
Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
