1medium onionfinely chopped (about 1 cup / 250 ml)
2-3stalks celeryfinely chopped (about 1 cup / 250 ml)
1/2teaspoon/ 2.5 ml salt
1/4cup/ 60 ml flour
1/4teaspoon/ 1.25 ml ground pepper
2teaspoons/ 10 ml sugar
4cups/ 1 liter chicken or vegetable stock
3cups/ 750 ml corn kernelsfresh or frozen
2cups/ 500 ml milk
Instructions
Melt butter over medium heat in large saucepan.
Add onion, celery and salt and cook until onion and celery have begun to soften. Do not let the onion brown. If it starts to brown, turn down the heat.
Add flour and pepper to vegetables and stir until the vegetables are coated with the flour. Cook for 2-3 minutes, stirring to prevent the flour from sticking to the bottom of the pot.
Add the stock. corn and sugar and simmer for 10-15 minutes. The chowder should start to thicken up a bit.
Add the milk. Heat the chowder to the boiling point and remove from heat.
Serve hot.
Recipe Notes
For extra richness, replace 1/2 cup of the milk with cream.