Autumn comfort food. Soup David Horton 8 servings One hour 2 Tbsp. butter 1 medium onion, diced 2 cloves garlic, minced 2 ribs celery, chopped 1 red pepper, diced 4 ears of corn kernels cut from the cob 2 Tbsp. flour 2 C. chicken broth 2 C. whole milk 3 medium red potatoes, cubed Salt and pepper to taste Heat butter in a 3-quart saucepan. Add onion, garlic, celery, red pepper and corn. Sweat vegetables over medium-low heat until onion is translucent. Add flour to thicken the mixture. Stir often. Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Stir in milk. Add salt and pepper to taste. Serve with homemade biscuits or bread. Substitute vegetable broth in place of chicken broth to make a great vegetarian chowder.