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                            Corn Chowder

4 Tbsp. Butter
6 Tbsp. Onion chopped
cup celery large diced
2 cups Hot water
2 cups raw potato peeled and cut in half inch cubes
3 cups Frozen Corn, thawed or you can use fresh or canned**
2 Tbsp. Sugar
2 Tbsp. Salt
1 pinch white pepper
3 Tbsp. Flour
1 Quart half and half

On medium heat, melt butter and simmer onion and celery for 5 minutes until
soft but not brown.  Add water, potato, corn and seasoning. Cover and simmer
for 30 minutes, or until potatoes are barely tender.  Whisk the flour into 1
cup of the half and half, and stir into the soup.  Add the remaining 3 cups
of half and half. Simmer for about 15 minutes, until the soup has thickened
to a creamy consistency.  Correct the seasoning with additional salt and
pepper if needed. Correct the consistency, if needed. To make the soup
thinner add a little milk. To make the soup thicker, simmer another 5 - 10

**Mexicorn is a nice change of pace.


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