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Corn Chowder

In a stock pot, sauté until tender:
3 ribs diced celery
1 diced onion
2 diced carrots
3 cloves minced garlic
¼ cup butter
2 qts chicken stock
2 cups diced potatoes
4 cups fresh corn sliced off the cob
2 bay leaves
1 tsp thyme
1 tbl parsley
1 tsp black pepper
salt to taste

Soft boil potatoes until tender.   Thicken potatoes slightly with butter and flour roux.  Add 2 cups of heavy whipping cream.  Correct seasonings.  Serve garnished with shredded cheddar cheese and diced scallions.  Yield:  10 servings