Creamy Corn Chowder

This is my very own variation of New England style corn chowder. It's sweet delicate and very filling soup, enjoy with salted crackers of fresh bread. I made this using a home mix of gluten free flour, feel free to use wheat flour.

1 can (15 oz) sweet corn kernals (drain ⅓ of the water)

½ White onion, diced

1 stick of celery, finely diced (save the celery leaves if you have any) 

2 cloves of garlic, diced

1 tablespoon olive oil

½ teaspoon of salt

½ teaspoon of pepper

1½ cups of vegetable broth

¾ cup of heavy cream

¼ cup of milk

To thicken (optional, add to desired consistency): 

2 tablespoons of gluten free flour

1 tablespoon of water 

To garnish:

Finely chopped celery leaves and fresh parsley

Lightly fry the onions and garlic for 2 minutes in olive oil. Add salt and pepper and the can or corn with the leftover water from the can and vegetable broth and let simmer on medium for 5 minutes. Add cream, milk and celery and gently stir, simmer for a further minute. At this point you can judge the consistency of the soup. Some prefer thicker chowders, gradually add the thicken until you reach a good consistency. Sprinkle herbs and serve. (Serves 3)