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Mimi's Cafe Corn Chowder

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Ingredients

  • 1/4 cup butter
  • 6 tablespoons chopped onion
  • 3/4 cup diced celery
  • 2 1/2 cups hot water
  • 2 cups cubed peeled boiling potatoes
  • 3 cups frozen corn kernels thawed
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 dash freshly-ground white pepper
  • 3 tablespoons flour
  • 1 teaspoon half-and-half

Details

Servings 9

Preparation

Step 1

Melt butter in saucepan over medium heat. Add onion and celery and saute 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 3 cups half-and-half and simmer until soup has thickened to creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add milk; if too thin, simmer 5 to 10 more minutes.

This recipe yields about 9 cups.

Each 1-cup serving: 278 calories; 638 mg sodium; 53 mg cholesterol; 18 grams fat; 26 grams carbohydrates; 6 grams protein; 0.63 gram fiber

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