Mimi’s Cafe Corn Chowder
Yield: 8-10 servings (about 2 1/2 quarts)
4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cut in 1/2" cubes
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons all-purpose flour
1 quart half and half, divided use
Procedure:
-
In large pot on medium heat, melt butter. Add onion and celery; cook
5 minutes until soft, but not brown. -
Add water, potatoes, corn and seasonings. Cover and simmer for
30 minutes or until potatoes are barely tender. -
In a medium-sized bowl, whisk the flour into 1 cup half and half.
Stir mixture into the soup. Add the remaining 3 cups of half and half
to the soup and stir. Simmer for about 15 minutes, until soup has
thickened to a creamy consistency. -
Correct seasoning with additional salt and pepper if needed. In order to
correct the consistency or the soup you may add a little milk to make it
thinner. To make the soup thicker, gently simmer another 5-10 minutes.
Source: Mimi’s Cafe website; reprinted in the
Orange County Register newspaper; April 18, 2008