Potato & Corn Chowder

Yield: 6 servings
Cook the potatoes, corn, celery & onion in the broth for about 30 minutes or until the potatoes are done.
Add the salt, pepper & paprika.
Blend the melted butter & flour together until smooth.
Add the butter & flour mixture to the vegetables & broth, stirring constantly.
Cook about 15 minutes until thickened.
Stir in the scalded milk and cook 1 minute longer.