Side Pannel
Cafe Corn Chowder
- Prep Time: 15 Minutes
- Cooking Time: 1-1.5 hours
- Serves: 6 Serving
Ingredients List
- ¼-cup butter, (½-stick)
- 6 tablespoons chopped onion
- ¾-cup diced celery
- 2-½ cups water
- 2 cups cubed peeled red or russet potatoes, (½-inch)
- 2 cups frozen corn kernels, thawed
- 1 can creamed corn (14 oz)
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 dash of white pepper
- 3 tablespoons flour
- 3 cups half and half cream
Directions
1. Melt butter in saucepan over medium heat.
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
3. Add onions and celery and sautée 5 minutes until soft but not brown.
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7. Season to taste with additional salt and pepper if needed.
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
3. Add onions and celery and sautée 5 minutes until soft but not brown.
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7. Season to taste with additional salt and pepper if needed.
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