Chicken And Corn Soup


In a large saucepan, melt the butter and add the celery and onion. Cook for 5-8 minutes over low heat, or until vegetables are softened. Whisk in the flour until smooth. Continue whisking, and add the chicken broth and milk. Reduce the heat and simmer, covered for 20 minutes. Remove the lid and add the corn, chicken and butter beans. Bring back to a simmer and season to taste. (We thickened the soup at this point with a small amount of cornstarch dissolved in water.) 6 servings.