Old-Fashioned Pawtucket Chicken Chowder

Recipe By : The LL Bean Book of "New" New England Cookery

• 4 tablespoons vegetable oil
• 1 onion, diced
• 2 to 3 ribs celery, peeled and diced
• 2 to 3 potatoes, peeled and diced
• 2 tablespoons chopped parsley
• 2 teaspoons fresh savory, chopped or 1 teaspoon dried, optional
• 2 tablespoons flour
• 1 cup milk or light cream
• 2 cups chicken broth
• 2 cups cooked chicken, diced
• salt
• fresh ground pepper
• 1 cup corn kernels (fresh, frozen, or canned), optional

Heat vegetable oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. Simmer until the vegetables are tender but not mushy. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes; serve hot.