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Corn Chowder

Scrape corn off the cob; set aside. In a large saucepan, sauté chopped onion and celery in butter until tender. Add diced potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. Reduce heat; cover and simmer for about fifteen minutes or until potatoes are tender. In a bowl, combine flour and milk until smooth; gradually stir into the soup. Bring to a boil. Cook and stir for about two minutes, or until thickened. Serve in individual soup bowls. Recipe makes about six servings.


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