4 large ears sweet corn, husks removed
\n1 large onion, chopped
\n1 celery rib, chopped
\n1 T. butter or stick margarine
\n1 1\/2 C. diced peeled potatoes
\n1 C. water
\n2 tsp. chicken bouillon granules
\n1\/4 tsp. thyme
\n1\/4 tsp. pepper
\n6 T. flour
\n3 C. 2% milk<\/p>\n
Cut corn off cob; set aside. In large saucepan, saut\u00e9 onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Combine the flour and milk until smooth; gradually stir into soup. Bring to a boil; cover and stir for 2 minutes or until thickened.<\/p>\n
Yield: 7 servings.
\nServing Size: 1 C.<\/p>\n
Calories: 204
\nFat: 5g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 large ears sweet corn, husks removed 1 large onion, chopped 1 celery rib, chopped 1 T. butter or stick margarine 1 1\/2 C. diced peeled potatoes 1 C. water 2 tsp. chicken bouillon granules 1\/4 tsp. thyme 1\/4 tsp. pepper 6 T. flour 3 C. 2% milk Cut corn off cob; set aside. In large saucepan, saut\u00e9 onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. Reduce heat,…<\/p>\n