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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Prepare on a nice cold day to warm up hungry tummies! Ingredients:
1/4 cup butter |
6 tablespoons onions, chopped |
3/4 cup celery, diced |
2 1/2 cups water |
2 cups potatoes, cubed |
2 cups corn kernels |
1 (14 ounce) can creamed corn |
2 tablespoons sugar |
2 teaspoons salt |
1 dash pepper |
3 tablespoons flour |
3 cups half-and-half |
Directions:
1. Melt butter in sauce pan. Add in the flour and whisk until smooth and a roux forms (the flour will turn a light, nutty brown color).
2. Add onions and celery and sautee 5 minutes until soft.
3. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Whisk together until smooth.
4. Cover and simmer until potatoes are tender, about 30 minutes.
5. Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes.
6. Season with salt and pepper to taste.
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