Source: Jamie's Food Revolution by Jamie Oliver
adapted by There's Always Thyme to Cook
1 celery stalk
1 medium onion
1 1/2 tablespoons butter
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes
2 cups frozen corn (or fresh, scraping the cob to get all the corn flavor in the chowder!)
1/4 cup chopped fresh chives and/or parsley (optional)
2-3 slices cooked bacon, crumbled (optional)
Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.
Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy; about 10 minutes or so.
Chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve. Sprinkle with chives and parsley and you can garnish with crumbled bacon, too, if you like.