Hot creamy chowder with corn, celery, onion, and potato chunks

1 can of corn (about 2 cups)
2 large baking potatoes, diced
2 stalks of celery, cut into bite-sized pieces
1 large onion, chopped
2 T flour
2 T butter
4 cups of milk
1 t chicken bouillon (or substitute 1 c chicken broth for 1 c of the milk)
Salt, pepper, and paprika to taste

1. In stock pot, saute onions and celery in butter. Add flour and stir.

2. Add all other ingredients and bring to a boil, stirring frequently.

3. Lower heat and cook until potatoes are tender and soup has thickened, about 1 hour.

Corn chowder may be frozen, and tastes excellent when thawed and re-heated.

This is an excellent soup, and one of my favorites to make and serve. I love the creamy texture, along with the flavor of the corn and onions, especially. Getting the right amount of salt is crucial to the success of this soup. I recommend tasting it as you season. I am not a person who likes to taste-test foods as I prepare them... I like to just throw things in and be done. :) But having enough salt (and not too much salt!) is the last step in making this a soup people will go wild about. :) My rating: 10/10