Jeffrey’s Corn Chowder Soup

2 stalks celery – small dice
1 medium onion – small dice
3 Tbsp butter
2 Tbsp flour
3 cups milk
1 small potato – small dice
1 can 14 oz. creamed corn
1 cup frozen or fresh corn kernels
1/2 tsp salt
1/4 tsp pepper

Directions:
1. Sweat celery and onion in butter until they are soft in a medium size pot
2. While vegetables are cooking, microwave diced potato on high for 1 1/2 minutes to partially cook. Warm milk in microwave too.
3. Stir in flour with celery and onion. Mix will. Take off heat, so flour doesn’t burn, return to heat when you add potatoes.
4. Whisk in milk to stir out the lumps of flour. Add potato and all the corn, salt and pepper.
5. Heat at medium heat stirring often until soup is hot but not boiling. Serve.

Bible Text: Psalms 9: 9, 10
“The Lord also will be a refuge for the oppressed, a refugee in times of trouble. And they that know thy name will put their trust in thee: for thou Lord, has not forsaken them that seek thee.”