Cream Corn Chowder
Heat the butter in a large kettle. Add the onion, potatoes, carrots, celery and garlic. Sauté until onions are translucent.
Add the corn and continue to sauté for 5 minutes. Stir in the flour and cook over low for 2 minutes. Stir in the ginger, seasoning and chicken stock. Simmer for 30 minutes.
Add the cream and peas; continue to cook for 5 minutes. Serve at once very hot.