Corn Chowder (Mimi's Cafe)
Soups and Salads
¼ cup butter (1/2 a stick)
6 tablespoons chopped onions
¾ cup diced celery
2½ cups hot water
2 cups cubed potatoes (1/2-inch pieces)
3 cups frozen corn kernals, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
3 cups half and half
1 can creamed corn
Melt butter in large saucepan. Once melted, add celery and onion and saute for 5 minutes (until soft, but not browned.) Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, and 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 the 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.