CAFÉ CORN CHOWDER by Ophelia Dunk

CAFÉ CORN CHOWDER

Ingredients:

ü  4 T butter or margarine

ü  6 T onion, chopped

ü  ¾ c celery, large dice

ü  2 ½ c hot water

ü  2 c raw potato, peeled and cut in ½-in cubes

ü  1 qt half and half

ü  3 c frozen corn, thawed

ü  2 T sugar

ü  2 tsp salt

ü  1 pinch black pepper

ü  3 T flour

Directions:

1.      On medium heat, melt butter, and simmer onion and celery for 5 min until soft, but not brown.

2.      Add water, potato, corn, and seasonings.

3.      Cover and simmer for 30 min, or until potatoes are barely tender.

4.      Whisk the flour into 1 c of the half and half, and stir into the soup.

5.      Add the remaining 3 c of half and half.  Simmer for about 15 min., until the soup has thickened to a creamy consistency.

6.      Correct the seasoning with additional salt and pepper, if needed.

7.      Correct the consistency, if needed: to make the soup thinner, add a little milk; to make the soup thicker, simmer another 5-10 min.