Serve this hearty soup with fresh bread or hot biscuits.
Microwave the potatoes for ten minutes. Cool, peel, and dice.
Peel and dice the carrots and onion.
Dice the celery.
Melt the butter in a heavy soup pot.
Add the onion, celery, and carrots.
Cook over medium heat until just soft.
Sprinkle on the flour and cook for 3 minutes, stirring frequently.
Stir in the broth. Stir in the milk. Heat until steaming.
Add the cooked potatoes and the fresh corn.
Cook for 45-55 minutes over low heat. Check the seasonings.
Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.