Chicken And Corn Soup

Ingredients:

3 TBS butter
1/2 cup celery, minced
1/2 cup onion, minced
3 TBS all-purpose flour
2 cups chicken broth
2 cups milk
2 cups fresh corn kernels
2 cups chicken, cooked and cut into small pieces
1 cup butter beans, cooked
Salt and freshly ground pepper

In a large saucepan, melt the butter and add the celery and onion. Cook for 5-8 minutes over low heat, or until vegetables are softened. Whisk in the flour until smooth. Continue whisking, and add the chicken broth and milk. Reduce the heat and simmer, covered for 20 minutes. Remove the lid and add the corn, chicken and butter beans. Bring back to a simmer and season to taste. (We thickened the soup at this point with a small amount of cornstarch dissolved in water.) 6 servings.