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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).
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.

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