2 ribs celery finely diced
2 tablespoons butter
2 cloves garlic minced
1 tablespoon flour
½ teaspoon thyme leaves fresh, or ¼ teaspoon of dried thyme
2 cups corn kernels fresh, frozen, or canned
1 large potato peeled and ½" diced
3 cups chicken broth or vegetable broth
1 cup light cream or milk
½ teaspoon kosher salt & pepper each
chives for garnish sliced
Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes. Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes. Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender. Garnish with chives and serve warm.