Parsnip and Corn Chowder recipe, my old standby

[Guest guest]

Parsnip and Corn Chowder

 

Serves between 4 to 6

 

2 Tbls Butter or margarine

1 med Onion, diced

3 ribs Celery, diced

2 Parsnips, peeled and diced

2 Tbsp Flour

2 c vegetable broth, canned or homemade,

4 c Milk or plain soymilk

2 or 3 med Potatoes, cooked, diced

3 cups corn, fresh or frozen, don't use canned

Salt and black pepper to taste

 

Melt the butter in a heavy soup pot. Add onion,

celery, and parsnips.

Cook over medium heat until just soft. Bring veggie

broth to a boil in separate saucepan.

Sprinkle the flour on vegetables and cook for 3

minutes, stirring frequently.

Stir in the boiled broth. Then stir in the milk,

potatoes and corn. Simmer

40 minutes over low heat. Adjust the seasoning and

serve hot/warm. Eat with a rustic roll.