New England Corn Chowder

Ingredients

US measurements with metric in parentheses.

• 3 tbsp (42 g) butter
• 1 onion, diced
• 2 celery stalks, diced
• 3 tbsp (24 g) all-purpose flour
• 4 cups (950 ml) vegetable broth
• 1 lb (450 g) Yukon Gold potatoes, diced
• 3 cups (480 g) corn kernels, fresh or frozen
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 tsp (2 g) dried thyme
• Salt and black pepper
• Chopped chives to serve

Instructions

1. Melt butter in a Dutch oven over medium heat. Cook onion and celery 5 minutes.
2. Stir in the flour and cook 1 minute.
3. Slowly whisk in the broth. Add potatoes and thyme and simmer 12 to 15 minutes until the potatoes are tender.
4. Add the corn, then use a potato masher to crush some potatoes to thicken the soup.
5. Stir in milk and cream and heat gently for 5 minutes without boiling. Season with salt and pepper.
6. Top with chives.