6 tbsp. butter (3/4 stick)
2 potatoes, peeled & diced
2 lg. celery stalks, minced
1 sm. onion, minced
1 1/2 tsp. salt
2 tbsp. all-purpose flour
2 tbsp. paprika
1 (13 3/4 to 14 1/2 oz.) can chicken broth (or bouillon cubes to equal 14 oz.)
1 (16 to 20 oz.) pkg. frozen corn
2 pts. half & half (for creamier taste use 1 pt. light cream & 1 pt. half & half)

About 45 minutes before serving: Melt butter in 4 quart saucepan over medium heat. Cook potatoes, celery, onion and salt in melted butter until tender about 10 minutes. Stir in flour and paprika and cook 1 minute. (When making a bigger batch of chowder, boil potatoes, celery and onions until tender. It is quicker and less likely to burn or stick to the bottom of the pan. After everything is tender, drain water and add butter, flour and paprika and cook 1 minute.)

Stir in broth. Cook over medium heat, stirring until mixture thickens, about 5 minutes.

Stir in corn, half and half (or light cream) and cook, stirring until tender and mixture is heated through about 10 minutes. Makes about 9 cups (approximately 275 calories per serving).

HINT: For a family of six, use 1 or 2 quarts of half and half light cream, 2 or 3 bags (20 ounces each) of frozen corn, 6 cups of broth (or 6 bouillon cubes dissolved in 6 cups of water) and 6 large potatoes.)