Corn Chowder

1 c. diced celery

1 c. diced carrots

1 c. minced onions

2 c. diced potatoes

Use the juice of 2 cans of corn and 2 cans of water to cover the vegetables and cook 20 min. or until vegetables are tender.

Melt 3/4 c. butter

3/4 cup flour

1/2 tsp. sugar

1 1/2 tsp salt

1 tsp pepper

Mix together with 1 quart of half and half. Stir until thickens.

Add vegetables and 1 can of corn (so basically you open two cans of corn and use the juice of it but only use one of the cans of actual corn) --I use both cans of corn

Before you add the half and half, take some of the liquid out and then slowly add back in after the milk until you have reached desired thickness.

Leslee B