Mimi's Cafe Corn Chowder
photo by ~*Miss Diggy*~
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
9
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
- Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
- 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.
- Whisk flour into 1 cup of the half and half and then stir into soup.
- Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
- 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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Reviews
-
This recipe is great! I've made it for years. For some reason with this recipe, the onions you use make a huge difference. I usually use a vidalia or milder yellow onion. This time I used a white onion and it is very strong and makes a completely different tasting chowder. In a hurry I've even cheated in the past and used canned potatoes - works fine in a hurry or pinch. I've also been known to add a can or frozen tube of creamed corn - gives it different spin for a change here and there. Otherwise, I never change up this recipe!
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Just finished making this for my daughter, who is under the weather. I made it to the letter and it is delicious. I would caution anyone who hasn't made it before to add the last 3 cups of half and half a little at a time. I found it was a little too thin and had to simmer it about 15 minutes more. Thanks to Mimi's and Liz Corleone. Carole in Orlando
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This made a lot more than I thought-more like 12-14 servings. It was too rich for us (I had a tummyache later), and it was rather sweet, too. It wasn't terrible, but it really didn't suit our taste at all. If I make it again, I'll skip the sugar, sub milk for the light cream, and halve or quarter the recipe.
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RECIPE SUBMITTED BY
~*Miss Diggy*~
Sandy, 0
My way of rating recipes
<br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance.
<br>2 Star - It was ok, but I will probly not make again, unless I specify the chance.
<br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make.
<br>4 Star - This was great, and will be made again.
<br>5 Star - AMAZING dish. Will most definitely be made again.
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