Recipe Week: Corn and Potato Chowder

I make a lot of chili and soups and stews in the wintertime. We usually top them all off with a little sour cream and shredded cheese and a side of bread. This chowder recipe is one of our favorites that I make all of the time. It's actually what's for dinner tonight!

2 T butter
1 large onion, finely chopped
1 celery stalk, finely chopped
7 cups chicken stock
1 1/2 cup frozen corn
4 medium potatoes, diced
1 cup heavy cream
3 T flour
Black pepper to taste

Melt the butter in a large sauce pan or medium soup pot. Stir in the onion and celery. Cook until the onion and celery are soft. Add the chicken stock, corn and potato. Being to a boil. Reduce heat, cover pot and simmer until potatoes are tender, about 7 minutes. I a small bowl whisk together the cream and flour. Stir the mixture into the soup and add the pepper. Being the soup back to a boil, reduce heat, and simmer for about 8 minutes.