Mimi's Cafe Corn Chowder
By á-174942
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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