Corn Chowder

• 14 cup butter
• 12 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, diced
• 1 12 cups chicken broth
• 2 cups potatoes, diced
• 2 (10 ounce) cans cream-style corn
• 1 cup corn kernel, frozen
• 1 cup milk
• 12 cup heavy cream
• salt and pepper

1. In a large saucepan over medium heat, melt butter.
2. Add onion, celery and carrots, stirring to coat.
3. Saute vegetables for 5-10 minutes or until onions become transparent.
4. Add chicken broth and diced potato.
5. Season to taste with salt and pepper.
6. Cover and simmer over low heat 10-15 minutes.
7. or until potatoes are tender.
8. Stir in cream-style and frozen corn, simmering over low heat for an additional 5 minutes.
9. Add the milk and cream, stirring to combine.
10. Stir occasionally until chowder is hot through.
11. Do not boil.

butter, onion, celery, carrot, chicken broth, potatoes, creamstyle, corn kernel, milk, heavy cream, salt

Taken from www.food.com/recipe/corn-chowder-420471 (may not work)