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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This comes from a restaurant that is here in Utah, at least that is where I think it is from. I made it the other night, and it was slightly different from most corn chowders because it didn't use bacon. This is a very mild tasting chowder. Ingredients:
1/4 cup butter (1/2 a stick) |
6 tablespoons chopped onions |
3/4 cup diced celery |
2 1/2 cups hot water |
2 cups cubed potatoes (1/2 inch pieces) |
3 cups frozen corn kernels, thawed |
2 tablespoons sugar |
2 teaspoons salt |
1 dash white pepper |
3 tablespoons flour |
1 quart half-and-half cream |
Directions:
1. Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
2. Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
3. Whisk flour into 1 cup of the half and half and then stir into soup.
4. Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5. Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.
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