Fresh Corn Chowder

Put 2 1/2 cups of the corn in a food processor. Process until smooth. Set aside. Melt butter in a large Dutch oven over medium heat. Add onion and next 3 ingredients and saute 10 minutes or until vegetables are tender, stirring occasionally. Add potato and broth. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until potato is tender, stirring frequently. Add corn puree and remaining 1 1/2 cups corn and cook 10 minutes. Place flour ad next three ingredients in a small bowl. Gradually add milk and Worcestershire sauce, blending with a wire whisk. Add to chowder. Cook over medium heat 10 minutes or until thickened, stirring constantly. Yields 10 1/2 cups - serving size is 1 1/2 cups.