How to make it

  • Saute celery, onions, and carrots in a tablespoon of broth OR butter or oil
  • Add potatoes, broth and thyme. Heat to boiling and simmer for ten to fifteen minutes, or until potatoes are cooked to desired tenderness. Removed approx 1/2 cup broth and add cornstarch to thicken. Turn off heat. Add cornstarch mixture a little at a time, creamed corn and heavy cream. Season to taste.

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