• 2-3 large ears of corn husked
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 1 1/2 cups of diced, peeled potatoes
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 6 tablespoons all-purpose flour
• 3 cups 2% milk

Directions:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Enjoy! Yield: 7 servings.