Potato and Corn Chowder

I made this soup for pumpkin carving and some of you asked for it, so here it is:)  Had it tonight with the baguette bread...YUM!

8-10 potatoes depending on size
1 onion
1-2 stalks of celery
4-5 cups of chicken broth (or bouillon and water)
1/2-1 cup frozen corn (I usually add this toward the end so it doesn't get too cooked)

Put it in a pot and boil until veggies are tender.

Roux
4 T butter
6 T flour

Melt butter in a separate saucepan, add flour and cook for 1-2 minutes. Add 1 cup of heavy cream to roux. When all mixed in and thickened, add to the veggies. Cook til thickened and bubbly. Season with salt (1 tsp) and pepper to taste. Eat:)