Corn Chowder

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 1/2 c butter

1 small onion, diced

 1 celery rib, diced

1 carrot, diced

2 cloves garlic

1/2 c flour

3 c chicken stock

3 c whole kernel corn

2 c. half and half

1/2 c butter


Saute onions, celery, carrot and garlic in butter.  Add flour and cook oil light golden brown.  Slowly add chicken stock to mixture.  Add corn and half and half.  Stir in butter, sliced into 1T pieces.  Serve hot with nutmeg and thyme over top of soup.  

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