*  Exported from  MasterCook  *

                          Creamy Kansas Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Chowder
                Cream Soups                      Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Butter or margarine
     1/2  cup           Onion -- chop fine
     1/4  cup           Celery -- chop fine
   1      medium        Carrot -- shred
   3      tablespoons   All-purpose flour
   2      cups          Frozen -- fresh or canned corn
   3      cups          Milk
   1      teaspoon      Salt -- opt
     1/4  teaspoon      Pepper
                        Carrots; grate, garnish -- opt

Melt butter in a heavy saucepan. Stir in the onion, celery and carrot. 
Cook about 5 minutes until softened, but not browned. Stir in the flour. Cook for 2-3 minutes. Place corn
(even if stiff frozen) in processor or blender. Coarsely puree. Add to saucepan with the milk, salt and pepper. Whisk
to combine ingredients thoroughly. Bring to a simmer. Cover.
Cook over low heat for 10-15 minutes. Be careful not to boil
soup. Sprinkle with grated carrots, if desired.

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