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Corn chowder

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Ingredients/Components

half and half - 1 qt
flour - 2 Tbsp
butter - 1/4 c
hot water
chopped onion - 6 Tbsp
chopped celery - 3/4 c
medium boiling potatoes, peeled and cut into 1/2 inch cubes - 2 item
fresh or frozen corn kernels, thawed - 3 c
sugar or less, according to taste - 2 Tbsp

How to make corn chowder:

Melt butter in saucepan. Add onion and celery; saut?� 5 minutes until soft, but not brown. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are barely tender, about 30 minutes. Whisk flour into 1 cup half and half; stir into soup. Add remaining half and half and simmer until soup has thickened to a creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add more milk; if too thin, simmer 5 to 10 minutes longer. Makes 9 servings, about 1 cup each.

Recipe categories: Corn, Soups & stews, Chowders.

Rating:

3.6

Average rating: 3.6, total votes: 9

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Related ingredients:

sugar, eggs, milk, sugar, flour, can whole kernel corn, drained