Corn Chowder
4 Tbsp.
Butter
6 Tbsp. Onion chopped
¾ cup celery large diced
2 ½ 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
minutes.
**Mexicorn is a nice
change of pace.
