Potato Soup / Corn Chowder

This is one of Sam's favorites. It's pretty easy to make and, with the simple addition of canned corn, it goes from potato soup to corn chowder. It's delicious with homemade bread, rolls, or cornbread.

5-6 good sized potatoes, peeled and chopped in ~1” chunks

8 oz. (or less) baby-cut carrots, chopped (I like mine in big chunks)

1/2 onion, chopped (or a handful of dried minced onion)

1/4 to 1/2 c. butter or margarine

1/4 to 1/2 c. flour

2 c. milk or half and half

one can sweet corn, drained (optional)

salt and pepper

     Saute onion in a little olive oil. (If using dried minced onion, skip this step.) Place chopped carrots, potatoes, and onion in a pan of boiling water with just enough water to cover the vegetables. Allow to simmer until vegetables are soft. In the meantime, melt butter in a saucepan and add same amount of flour with a good dash of salt and pepper to make a roux. Cook together for a minute or so, stirring constantly, then add the milk or half and half all at once. Use a whisk to eliminate any lumps from the flour/butter mixture. Stir constantly over medium heat until thick and bubbly. Pour into cooked veggies. For corn chowder, add corn.