Creamy American Corn Chowder

Instructions

1. 1

   Melt butter in a heavy soup pot over medium heat. Add diced onion and celery, stirring often for 5 minutes until vegetables turn soft and translucent.

2. 2

   Sprinkle the flour into the pot. Cook over medium heat for 1 minute, stirring constantly so the flour browns slightly without burning.

3. 3

   Slowly pour in the vegetable broth while whisking continuously to smooth out any lumps. Turn heat to high until the liquid begins to boil.

4. 4

   Stir in the peeled, diced potatoes. Lower the heat to medium-low and simmer for 12 minutes until the potatoes are easily pierced with a fork.

5. 5

   Add the sweet corn kernels to the soup. Simmer on medium heat for 5 minutes until the corn turns bright yellow and tender.

6. 6

   Turn heat down to low and pour in heavy cream. Stir gently for 3 minutes until hot and creamily thickened, taking care not to let it boil.

7. 7

   Take the pot off the heat. Stir in salt and black pepper to taste, then ladle the warm soup into bowls to serve.