Corn Chowder

1 Tbsp butter
1 carrot, thinly sliced
1 stalk celery, sliced
1 tsp fresh rosemary, minced
2 Tbsp fresh parsley, minced
*3 cups milk
*1/2 cup cream
**Milk and cream can be replaced with 3 1/2 cups vegetable stock! This will make a 'corn soup' instead of chowder
2 potatoes, chopped (Yukon Gold is great)
2˝ cups corn, fresh or canned
˝ - 1 tsp salt
black pepper, to taste

Directions Melt butter over low heat...sauté carrot, celery, and herbs for 5 minutes, stirring frequently.
Add remaining ingredients and simmer over low heat, stirring occasionally, until potato is tender, about 10-15 minutes.