3 cups corn kernels
2 cups creamed corn (or pureed corn kernels)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
1 tbsp cooking oil
1 14-oz can chicken broth
1 cup cubed, peeled potato (russet or unpeeled redskin)
4 tsp all-purpose flour*
1/4 tsp salt
1/4 tsp black pepper
1.5 cups milk
2 tbsp snipped fresh parsley (optional)
1. In large saucepan cook onion, pepper and celery until onion is tender but not brown. Stir in chicken broth and potato. Bring to a boil, reduce heat and simmer, covered, for 10 min. Stir in corn kernels and creamed corn. Cook, covered, about 10 min more or until potato and corn are tender, stirring occasionally.
2. In a small bowl combine flour, salt, and pepper. Stir milk into flour; add to corn mixture in saucepan. Cook until slightly thickened and bubbly. Cook and stir 1 minute more. If desired, garnish each bowl with snipped parsley.
* Rice flour makes a fine gluten free substitute