Preparation / Directions:
Melt the butter and fry the chicken. If you can, use a pot big enough to
everything else in, too, to save on cleanup. Don't let the chicken brown!
When it glistens, lower the heat and simmer for ten minutes or until the
Let cool and cut up. Keep the drippings for the next step.
Corn and Carrots and Potatoes
Take one half of the corn (two cups) and puree it. We've used frozen corn,
and found that the sweeter the corn, the better ("peaches and cream" seems
work best). Set it, along with the rest of the corn, aside until step four.
Chop up the carrots into relatively thin disks.
Peel the potatoes and cut them into cubes.
Onion and Celery
Chop up the onion and celery.
Using the drippings from the chicken, fry them (we've found that it's better
to cook the onions for a while first, and add the celery when the onions are
When they're soft, add the flour and cook 'til "bubbly".
Everything else (but the cream)
Add everything (except the cream) to the pot.
Simmer until the potatoes and carrots are tender (15-30 minutes).
When everything seems about ready, add the cream, and continue cooking 'til
the soup starts bubbling again.
Add salt and pepper to