Boston Chicken Chowder

• 4 tablespoons corn oil or 4 tablespoons vegetable oil
• 1 onion, diced
• 2 -3 celery ribs, peeled and diced
• 2 -3 potatoes, peeled and diced
• 2 tablespoons chopped parsley
• 2 teaspoons chopped fresh savory or 1 teaspoon dried savory (optional)
• 2 tablespoons flour
• 1 cup milk or 1 cup light cream
• 2 cups chicken broth
• 2 cups diced cooked chicken
• salt
• fresh ground pepper
• 1 1 cup canned corn or 1 cup frozen corn kernels

1. Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.
2. Cover and cook over low heat for about 10 minutes, and stir in the herbs.
3. Mix the flour with the milk to make a thin paste, then add the milk and broth to the soup pot and stir in the chicken and corn, and sprinkle lightly with salt and pepper to taste.
4. Cook gently for 5 minutes and serve very hot.

corn oil, onion, celery, potatoes, parsley, flour, milk, chicken broth, chicken, salt, fresh ground pepper, corn

Taken from www.food.com/recipe/boston-chicken-chowder-33909 (may not work)