Ingredients
2 tablespoons butter
1 large onion, finely chopped
1 rib celery, finely chopped
5 1/2 cups chicken stock
1 1/2 cups frozen corn kernels
1 large all-purpose potato, peeled and diced
1/2 to 3/4 teaspoon salt, to taste
1 cup heavy cream
3 tablespoons all-purpose flour
Black pepper, to taste
Fresh dill or parsley for garnish, chopped
Preparation
1.Melt the butter in a large saucepan or medium soup pot.
2.Stir in the onion and celery.
3.Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
4.Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
5.Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
6.In a small bowl, whisk together the cream and flour.
7.Stir the mixture into the soup with the pepper.
8.Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
9.Serve hot, garnished with herbs.
