Return to Main Recipes Page/Return to Home Page
1/4 cup butter, (1/2 stick)
Melt butter in saucepan over medium heat. Add onion and celery and sauté 5 minutes until soft but not brown.
Add water, potatoes, corn, sugar, and 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.
Poster's Notes:
Joan Rundo says: Last night I made the Corn Chowder posted by Deena: I mixed the flour with water (no half-and-half in Italy) and then made the soup creamy with real cream: it was great and even my 100% (and more!) Italian husband had a second bowl!
Posted by Bob and Carole Walberg
Nutritional Info Per Serving: N/A
6 tbsp. chopped onion
3/4 cup diced celery
2-1/2 cups hot water
2 cups cubed peeled boiling potatoes, (1/2" pieces)
3 cups frozen corn kernels, thawed
2 tbsp. sugar
2 tsp. salt
Dash white pepper
3 tbsp. flour
1 quart half-and-half cream
Deena Abraham says: This recipe, posted a long time ago by Carole Walberg, is
another] family favorite. I often replace at least half (sometimes all) of the cream with low fat or even skim milk. I also use garlic instead of the onions, because we like garlic.