AFIT Spouses Recipe Club
Monday, January 13, 2014
CAFÉ CORN CHOWDER by Ophelia Dunk
CAFÉ CORN CHOWDER
4 T butter or margarine
6 T onion, chopped
¾ c celery, large dice
2 ½ c hot water
2 c raw potato, peeled and cut in ½-in cubes
1 qt half and half
3 c frozen corn, thawed
2 T sugar
2 tsp salt
1 pinch black pepper
3 T flour
On medium heat, melt butter, and simmer onion and celery for 5 min until soft, but not brown.
Add water, potato, corn, and seasonings.
Cover and simmer for 30 min, or until potatoes are barely tender.
Whisk the flour into 1 c of the half and half, and stir into the soup.
Add the remaining 3 c of half and half. Simmer for about 15 min., until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper, if needed.
Correct the consistency, if needed: to make the soup thinner, add a little milk; to make the soup thicker, simmer another 5-10 min.
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