I love, love, love, this soup! It tastes just like Mimi's Cafe Corn Chowder, it is so good, especially on a cold day. You can use potato flakes or pearls in place of the cubed potato, tonight I added potato pearls from my food storage and it worked out great. This recipe is pretty quick and easy, there are only a few ingredients to prep. I would highly recommend making my breadstick recipe (posted earlier this year) to go along with this, they are so good dipped in the soup!
Corn Chowder
4 Tbs. butter
3/4 c. onion, chopped
1 c. celery, diced
2 1/2 c. hot water
2 c. potatoes, peeled and cubed OR 2 c. potato flakes/pearls and an additional 2 c. water
4 c. frozen corn
2 Tbs. sugar
2 tsp. salt
pepper to taste (I like lots of pepper!)
3 Tbs. flour
1 quart 1/2 and 1/2
In large pot, melt butter over medium heat. Add onions and celery, saute for 5 minutes.
Add hot water, potatoes, corn, sugar, salt, and pepper. Cover and simmer for approximately 30 minutes, only 15 minutes if using potato flakes.
Whisk the flour into 1 c. of the half and half. Add to soup. Add remaining half and half. Let simmer for 5-10 minutes. I like mine pretty thick, you can correct the consistency with more potato flakes, or more water if it is too thick.
This soup freezes well, just add more water when reheating it.
Yummy!!! This looks great cam!! You always have great stuff on here that I would never think of making, because honestly, how much corn chowder do you think we see around miami, haha ;)
ReplyDeleteI was wondering though, would it still be ok you think if I left out the celery? I only ask because celery and flour based souls makes me think of chicken pot pie :D
anyway, <3! Thanks for the yumminess!
You must leave in the celery, it gives the soup such great flavor!
ReplyDeleteI love corn chowder and i have evrything to make this! Yeah! Thanks for the great idea.
ReplyDelete