Creamy Kansas Chowder

Course : Chowders
Serves: 4
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2 tablespoons butter or margarine
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 medium carrot -- shredded
3 tablespoons all-purpose flour
2 cups corn -- frozen, canned or fresh
3 cups milk
1 teaspoon salt (optional)
1/4 teaspoon pepper
1/2 cup grated carrots -- for garnish

Preparation / Directions:

Melt butter in a heavy saucepan. Stir in the onion, celery and carrot. Cook about 5 minutes until softened, but not browned. Stir in the flour. Cook for 2 to 3 minutes. Place corn (even if still frozen) in processor or blender. Coarsely puree. Add to saucepan with the milk, salt, if used and pepper. Whisk to combine ingredients thoroughly. Bring to a simmer. Cover. Cook over low heat to 10 to 15 minutes. Be careful not to boil soup. Serve steaming hot. Sprinkle with grated carrots, if desired.


Nutritional Information:

1073 Calories (kcal); 52g Total Fat; (41% calories from fat); 39g Protein; 127g Carbohydrate; 162mg Cholesterol; 694mg Sodium

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