Corn and Potato Chowder

Place a large pot over medium heat. Add the butter to the pot, let the butter melt, then add the onion, celery, carrot and corn. Cook for 15 minutes, stirring often. Sprinkle the flour over the vegetables and stir for 5 minutes. Slowly whisk in the stock until the mixture is smooth. Add the potatoes and the half and half to the pot and simmer on low heat for 30 minutes or until the potatoes are tender. Skim off any foam that floats to the top. Season the soup with the salt, pepper, chili flakes and lemon juice then let simmer for 5 minutes before service. Garnish with sliced green onions.

If you want to mix it up, you can add chopped chicken, shrimp, crab, fish, bacon and any kind of fresh, canned or frozen vegetables to this soup.

Now Get Crackin'! Chef Egg