Corn Chowder
Hearty corn chowder made with potatoes, carrots, and fresh corn, served warm with a side of bread—Anne Pemberton's recipe from the Pemberton Cookbook.
Ingredients
- 2 ounces butter or margarine
- 1 medium onion
- 3 stalks celery
- 2 large carrots or a handful of baby carrots
- 2 tablespoons flour
- 2 cups chicken broth
- 4 cups milk
- 2 medium potatoes
- 3 cups white or yellow fresh corn
- Salt and pepper to taste
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