How many servings do you want to make?

Ingredients needed:
Potatoes
cup(s) of chopped Onion
cup(s) of chopped Celery
cup(s) of Butter
cup(s) of Flour
gallon(s) of Milk
lbs Cream Style Corn

*Exact calculated values are displayed above. For practical purposes these numbers can be rounded off for the easiest measurement.

Directions:

Scrub potatoes, cube (with skins still on).

In a large soup pot combine potatoes, chopped onions, and chopped celery. Add water to cover and cook until tender. Drain and return to pot.

To make white sauce:
Melt butter in saucepan. While stirring constantly gradually add flour until thin paste forms. (You may not need to add all of the flour that was listed above). Continue stirring while adding half of the amount of milk listed above.

Pour white sauce over potatoes. Stir in cream style corn and add remaining milk to the soup.

Season to taste with:
Pepper
Oregano
Parsley
Basil
Thyme
Nutmeg

To thicken chowder, combine cup(s) cornstarch and cup(s) warm water, stir and add to chowder.

(Note: To avoid soup sticking and burning at bottom of the pot, use a double boiler. Place soup pot into a slightly larger pot. Add water into the larger pot until the level of water surrounds the soup pot.)