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Firefly's Corn Chowder

1/2 C. butter
3 potatoes, diced
1 1/2 C. carrots, peeled and diced
1 Spanish onion, diced
2-3 celery ribs, diced
2 T. minced fresh garlic
1 T. dried basil
1/2 T. thyme
1 1/2 T. black pepper
1/4 C. flour
5 C. milk
5 C. vegetable or chicken stock
1 T. honey
8 C. corn kernels
salt, to taste

Melt the butter in a stockpot over medium heat. Add the potatoes and carrots. Cook until the potatoes begin to soften. Add the onions, celery, garlic, basil, thyme and pepper. Cook until the onions become translucent.

Add the flour and stir to coat the vegetables. Add the milk and vegetable stock. Bring to a simmer. Add the honey, corn and salt. Heat through and serve. Do not allow to boil excessively, or the milk could separate.

Makes about 5 quarts.

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