New favorite soup recipe! We just tried this Corn Chowder and it was really, really good. Evidence: I caught my husband scraping out the soup pot before he washed it. He didn't want to waste a smidge. I served it in hard french rolls. Either serve it in rolls or bread bowls, or serve hard french rolls or bread on the side. Yummy!
1/4 cup butter
1 small onion, diced
Several stalks celery, diced (do some celery greens, too) (about 1 cup)
2 -3 cups water
2 large potatoes, peeled and cubed
2 cups frozen corn, thawed (I used part frozen and 1 can corn)
1 can creamed corn
2 T. sugar
2 tsps. salt
Pepper to taste
3 T. flour
1 1/2 cups milk and 1 1/2 cups cream OR 3 cups half and half
Dash of Tabasco
In a large soup pot, melt the butter. Add the onion and celery and cook until soft. Whisk in the flour and stir and cook for a few minutes on med. heat. Add the water, potatoes, corn, creamed corn, sugar, salt and pepper. Stir and let simmer until potatoes are barely tender. Add the half and half and simmer until soup is thicker and creamy. Add a dash of Tabasco and more salt and pepper, if desired. Serve in a bread bowl.
I've had Mimi's Corn Chowder. This is better.