Creamy Vegetable Chowder

Creamy Vegetable Chowder 2 Tablespoons butter 1/2 cup onion, finely chopped 1/4 cup celery, finely chopped 1 medium carrot, finely chopped 3 Tablespoons all-purpose flour 2 cups corn, fresh or frozen 1 cup chicken broth 3 cups milk 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 Tablespoon parsley flakes Melt butter in a heavy saucepan. Stir in the onion, celery and carrot. Cook about 5 minutes until softened, but not browned. Stir in the flour. Cook for 2 to 3 minutes. Place corn (even if still frozen) in a food processor or blender. Coarsely puree. Add to saucepan with the milk, broth, salt, pepper and parsley. Whisk to combine ingredients thoroughly. Bring to a simmer. Cover. Cook over low heat to 10 to 15 minutes. Be careful not to boil soup.