Corn Chowder

Directions

1. 1
   Melt butter in large stock pot,on medium high heat.
2. 2
   add diced onions, stir to coat onions in butter and let saute for 2 minutes.
3. 3
   add the carrots.
4. 4
   stir to blend and let saute for another 5 minutes.
5. 5
   Peel and dice the potatoes to about 1 inch pieces then add to the onion/carrot mixture.
6. 6
   stir in the potatoes.
7. 7
   add the hot water and stir.
8. 8
   add the milk and stir.
9. 9
   add the frozen corn and stir.
10. 10
    make sure liquid covers potatoes, if not add equal parts milk and hot water.
11. 11
    cover and stir occasionally on medium heat for 25 minutes.
12. 12
    mix the flour and whipping cream in a mixing cup and let stand at room temperature while the potatoes cook.
13. 13
    uncover pot and add the pepper and salt, stir well and make sure potatoes are done, when they are to your liking.
14. 14
    add flour and whipping cream mixture to soup and stir well to thicken.
15. 15
    stirring occasionally allow soup to thicken for 15 minutes on medium heat.
16. 16
    if you like a thinner soup add more milk, or thicker soup allow to cook another 5 minutes.
17. 17
    Enjoy!