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Heat butter and oil in a large dutch oven over medium heat.
Add leek and celery; cook 4 min or until vegetables are tender,
stirring frequently. Combine milk and flour in a small bowl,
stirring with a whisk. Slowly add milk mixture to pan, stirring
constantly. Stir in broth,corn, potato, salt, and pepper; bring to
boil. Reduce heat, and simmer 20 min or until potato is tender.
Stir in parsley and chives.
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