I have been craving a creamy potato soup ALL WEEK

Creamy Corn and Potato Chowder

source: Family Fun
Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 3 potatoes, peeled and diced

• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream or half-and-half
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• dash Cayenne Pepper (optional)
• Fresh Dill, chopped (optional garnish)

Directions:

1. Melt the butter in a large saucepan or medium soup pot.
   
2. Stir in the onion and celery.
   
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
   
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
   
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
   
6. In a small bowl, whisk together the cream and flour.
   
7. Stir the mixture into the soup with the pepper.
   
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
   
9. Serve hot, garnished with dill if desired.