Easy Vegetarian Corn Chowder

I wanted corn chowder, but I didn't feel like bacon or any meat. I found this on allrecipes.com courtesy of Annette Hartman. Several said to leave out the nutmeg, and I will post the recipe as listed but I did leave it out as well. Serving size is estimated. I also added a extra carrot and some red potatoes.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 6  tablespoons butter
• 1⁄4 cup  diced onion
• 1⁄2 cup  diced celery
• 6  tablespoons all-purpose flour
• 29  ounces vegetable broth
• 30  ounces  creamed corn
• 15  ounces whole kernel corn, drained
• 2  tablespoons  shredded carrots
• 1  cup half-and-half
• 3⁄4 cup skim milk
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground black pepper
• 1  pinch salt

Directions

1. In a large saucepan over medium heat, melt butter.
2. Cook onions and celery in butter 3 minutes.
3. Whisk in flour and cook 6 minutes more, until light brown.
4. Whisk in broth and simmer 10 minutes.
5. Stir in creamed corn, corn, carrot, half and half, nutmeg, pepper, and salt.
6. Simmer over low heat 10 minutes longer.