World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1/2 cup butter
2 onions, finely chopped
2 garlic cloves, minced
2 celery ribs, chopped
1/4 cup all-purpose flour
2 cups milk
3 cups chicken stock
3 medium potatoes, peeled and diced
1 tsp dried thyme
1 1/2 cups corn niblets
1/2 cup heavy cream (optional)
salt and pepper, to taste
Optional Garnishes: bacon, cooked & crisp & chopped - chopped green onions - chopped parsley

Directions

1. Melt butter in 2-qt saucepan. Add onions, garlic and celery. Cook until fragrant but do not brown. Add flour. Cook over medium heat, stirring, for 5 minutes. Cool slightly.
2. Whisk in milk and chicken stock. Bring to a boil. Add potatoes and thyme. Reduce heat, cover and cook until potatoes are tender, about 20 minutes.
3. Add corn and cream, if using, and cook another 5 to 8 minutes. Season with salt and pepper.
4. Serve garnished with bacon bits, onions and parsley.

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