Ingredients

1/4 cup (62 mL) butter
1/2 cup (125 mL) chopped onion
1 cup (250 mL) chopped celery
1 cup (250 mL) diced carrots
1½ cups (375 mL) chicken broth or water
2 cups (500 mL) diced potatoes
2 10-oz (300 mL) cans of creamed corn
1 cup ( 250 mL) frozen kernel corn
1 cup ( 250 mL) milk
1/2 cup (125 mL) blend cream (10%)
salt and pepper to taste
 

Directions

In a large saucepan melt butter over medium heat. Add onion, celery and carrots, stirring to coat. Sauté the vegetables for 5-10 minutes or until onion becomes transparent. Add chicken broth or water and diced potato. Season to taste with salt and pepper. Cover and simmer over low heat for 10-15 minutes or until potatoes are tender. Stir in creamed and frozen corn, simmering over low heat for an additional 5-10 minutes. Add the milk and blend cream, stirring to combine. Stir occasionally until chowder is hot through. Do not boil.