- 3 Tablespoons butter
- 2 Tablespoons whole-wheat flour
- 1 medium onion, diced
- 3 large carrots, peeled and diced
- 3 large celery stalks, diced
- 3 cups corn kernles (fresh or frozen; no need to defrost)
- 1 teaspoon salt
- Cayenne pepper, to taste
- 2 cups chicken stock or vegetable broth (homemade preferred)
- 2 cups milk
- In a large soup pot over medium high, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making roux.
- Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes.
- Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 to 3 minutes. (If using frozen corn, add a minute to the cooking time).
- Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
- Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.