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Maybe not as healthy as you were looking for but......

I just cook diced potatoes and a little bit of celery in broth (I use chicken broth).
Meanwhile:
Sauté some chopped red bell pepper, leeks (or an onion, or some shallots) and minced garlic in butter in the bottom of a stockpot, season with lots of thyme (or half thyme, half rosemary) and pepper, and a heavy pinch of nutmeg.

Add flour to the butter/aromatics mixture to make a roux.
Cook for a minute or two to cook off any "flour-y" taste.
Slowly stir the broth and potatoes into the roux.
Add corn, as much as you like.
Simmer for a minute or two.
Reduce the heat and stir in some cream, to taste.

Taste for salt and pepper levels.

It's great topped with a little fresh basil or sun-dried tomato slivers and goat cheese or crème fraiche, too.

Hth,
alsoSarah
 
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