Summer Corn Chowder

Method

1. 1Step 1: Cut the kernels off the corn and keep the cobs. Melt the butter in a large pot and cook the diced onion and celery with the salt for 8 minutes.
2. 2Step 2: Add the diced potatoes, broth and the bare cobs. Simmer for 15 minutes, until the potatoes are tender, then fish out the cobs.
3. 3Step 3: Add the corn and milk and simmer 5 minutes. Blend about a third of the soup and stir it back in for a creamy body.
4. 4Step 4: Serve with chives and the paprika.