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2 Tbsp Butter
1 onion, diced
3 stalks celery, diced
2 carrots, peeled and diced
2 Tbsp Flour
2 cups Chicken broth
4 cups Milk
2 Potatoes, diced and cooked until almost done
3 cups White corn
Salt and pepper to taste
Melt the butter in a stockpot. Add the onion, celery,
and carrots. Cook over medium heat until just soft.
Sprinkle on the flour and cook for 3 minutes, stirring
frequently. Stir in the broth and the milk. Heat until
steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat.