Chicken Chowder

Boston Beanery Restaurant Recipe

Serves 4

4 tablespoons corn or other vegetable oil
1 onion, diced
2-3 celery ribs, peeled and diced
2-3 potatoes, peeled and diced
2 tablespoons chopped parsley
2 teaspoons chopped fresh savory, or 1 teaspoon dried (optional)
2 tablespoons flour
1 cup milk or light cream
2 cups chicken broth
2 cups diced chicken
freshly ground pepper
1 cup fresh corn kernels or canned or frozen

Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.  Cover and cook over low heat for about 10 minutes, and stir in the herbs.  Mix the flour with the milk to make a thin paste, then add the milk and broth to the soup pot and in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste.  Cook gently 5 minutes and serve very hot.