1. Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. 2. Cover and cook over low heat for about 10 minutes, and stir in the herbs. 3. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. 4. Simmer until the vegetables are tender but not mushy. 5. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. 6. Cook gently 5 minutes and serve very hot. Recipe by: Recipe By : The LL Bean Book of "New" New England Cookery Posted to recipelu-digest Volume 01 Number 444 by RecipeLu
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|Serving Size: 1 Serving (522g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 377 (83%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 0mg||0 %|
|Sodium 1861.7mg||64 %|
|Potassium 204.7mg||5 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 14.9g|
|Protein 4.7g||7 %|
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Calories per serving: 452
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