Mushroom Potato Corn Chowder

• 2 T butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 8-ounce pkg sliced fresh mushrooms
• 2 c peeled and diced red potato
• 2 c frozen or fresh corn
• 2 c chicken broth
• 1/2 t dried thyme
• 2 c milk, divided
• 1/2 t salt
• 1/2 t pepper
• 3 T flour

1. Melt butter in large Dutch oven; add onion, celery, green pepper, and mushrooms. Cook, stirring frequently, until tender. Stir in potato ,corn, chicken broth, and thyme. Bring to a boil; reduce heat, simmer, uncovered, 30 minutes or until potatoes are tender.
2. Stir in 1 1/2 c milk, salt, pepper. Combine remaining 1/2 c milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.

t, onion, celery, mushrooms, red potato, corn, chicken broth, thyme, milk, salt, pepper, flour

Taken from www.epicurious.com/recipes/member/views/mushroom-potato-corn-chowder-52673101 (may not work)