Corn & Potato Chowder

1 Tbsp. / 15 ml Watkins Onion Liquid Spice
2 Cups / 500 ml Chopped Onion
3/4 Cup / 180 ml Diced Celery
3/4 Cup / 180 ml Diced Carrot
2 1/2 Cups / 625 ml Water
3 Cups / 750 ml Diced Peeled Potatoes
1/3 Cup / 80 ml Watkins Cream Soup Base
1 Watkins Bay Leaf
1/2 teas. / 2.5 ml Watkins Dry Mustard
1/4 teas. / 1.2 ml Watkins Celery Seed
1 Cup / 250 ml Non-Fat Milk
2 Tbsp. / 30 ml All-Purpose Flour
1 Package (10 oz. / 283 g) Frozen Whole Kernal Corn
Watkins Black Pepper

In large kettle, heat Liquid Spice over medium heat.  Add the onions, celery and carrots; saute for 5 minutes or until onion begins to soften.  Add water, potatoes, soup base, bay leaf, dry mustard and celery seed; mix well.  Bring to a boil.  Cover, reduce heat and simmer for 12 to 15 minutes or until potatoes are tender.  Combine milk and flour and stir into soup along with corn.  Cook, stirring constantly, until soup begins to thicken.  Remove from heat and season with pepper to taste.  

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