Christmas Corn Chowder - cooking recipe

Ingredients

2 medium onions, finely chopped
3 -4 celery ribs, finely chopped
1 small red pepper, diced
1 small green pepper, diced
4 cups potatoes, diced (4 or 5 medium sized)
4 tablespoons unsalted butter
2 1/2 2 1/2 cups vegetable broth or 2 1/2 cups water, your choice
2 cups half-and-half cream
1 (16 ounce) bag frozen corn (or more)
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/4 cup butter, softened
1/4 cup flour

Preparation

In a large saucepan, saute the onions, celery, red and green peppers in 4 Tbsp of unsalted butter, stirring constantly, until onion is translucent, or about 5 minutes.
Add the diced potatoes and broth, bring to a boil. Then turn down the heat, cover pan, and simmer for 10 minutes or until potatoes are just tender.
Cream flour and melted butter together and set aside.
Add corn, cream, and seasonings; mix well and then heat until small bubbles appear around the edges (scalding point).
Add flour and butter mixture to the pan, bit by bit, stirring well after each addition. Simmer until thickened.
Serve immediately with a sprinkle of parsley or freshly ground nutmeg. Can also be made ahead of time and kept warm in a crock pot.