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Corn Chowder - Mimi's Cafe Corn Chowder
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  • 1/4 cup (60 ml) butter
  • 6 tbsp (90 ml) chopped onion
  • 3/4 cup (175 ml) diced celery
  • 2-1/2 cups (600 ml) hot water
  • 2 cups (475 ml) cubed peeled boiling potatoes, 1/2-inch pieces
  • 3 cups (700 ml) frozen corn kernels, thawed
  • 2 tbsp (30 ml) sugar
  • 2 tsp (10 ml) salt
  • dash white pepper
  • 3 tbsp (45 ml) flour
  • 1 quart (950 ml) half and half cream
  • Melt butter in saucepan over medium heat.
  • Add onion and celery and saute 5 minutes until soft but not brown.
  • Add water, potatoes, corn, sugar, salt and pepper.
  • Cover and simmer until potatoes are barely tender, about 30 minutes.
  • Whisk flour into 1 cup (225 ml) half and half.
  • Stir into soup.
  • Add remaining 3 cups (700 ml) half and half and simmer until soup has thickened to creamy consistency, about 15 minutes.
  • Season to taste with additional salt and pepper if needed.
  • If too thick, add milk; if too thin, simmer 5 to 10 more minutes.

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