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MIDWEST CREAMY CORN AND POTATO CHOWDER 1/2 c. butter or margarine 1 medium onion, chopped 1 to 2 c. chopped celery 2 large carrots, coarsely shredded 1 c. finely crushed potato chips 1/2 c. flour 2 (13 3/4 oz.) cans chicken broth 1 (12 oz.) can whole kernel corn, drained 4 c. half and half or whole milk (2 pt.) salt and pepper In a large saucepan, heat butter and saute onion, celery and carrot until soft, about 5 minutes. Stir in potato chips and flour. Gradually stir in chicken broth, kernel corn and half and half. Bring mixture to a boil. Remove from heat and stir in salt and pepper to taste. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!