Corn Chowder Soup

Soumini Bhattacherjee @SouminiBhattacherjee
Cooking Instructions
- 1
Chop celery and onion and set aside.
- 2
Heat olive oil in a pan over medium heat.Add the celery (not the leaves) and thyme. Stir until the vegetables start to brown.
- 3
Sprinkle flour over the veggies and stir for few more inches.Pour the milk, add the potatoes and bring to a boil, stirring the whole thing so the soup doesn't stick to the pot.Cook until the potatoes are tender but not mushy.
- 4
Meanwhile chop the celery leaves, trim the ends of the spring onions and slice them thinly.When the potatoes are tender,stir in the corn,spring onion and celery leaves. Bring the soup back to the boil.
- 5
Serve with a crusty brown roll or a parmesan crisp.
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