Instructions: 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 stiff frozen) in processor or blender. Coarsely puree. Add to saucepan with the milk, salt and pepper. Whisk to combine ingredients thoroughly. Bring to a simmer. Cover. Cook over low heat for 10 to 15 minutes. Be careful not to boil soup. Sprinkle with grated carrots, if desired.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.