Tuesday, February 2, 2010

Corn Chowder

Corn Chowder

1 cup finely chopped onion
1 cup diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt. half & half
1 1/2 teaspoon salt
Pepper to taste
1/2 teaspoon sugar
1 1/2 - 2 cups frozen corn

Place vegetables in medium saucepan.  Add sugar, salt, and enough water to barely cover vegetables.  Simmer on medium heat until the potatoes are tender.  Melt butter in a separate pan and whisk in the flour until there are no clumps.  Add half and half.  Cook, stirring until thickened, with a wire whisk.  Add the vegetable mixture (do not drain water) and corn.


{cooks note}
If you let the flour/butter/milk mixture get to thick, you can always add more milk to thin it out.  You don't want this to be too thick or too thin.  I also double (roughly) the amount of potatoes in my recipe because I really like potatoes.

Warning: this is not a low calorie meal.  Don't potatoes outweigh the butter and half and half?

Peel the potatoes.  I usually never measure them; I just add in what I think will be good, which seems to be about double the recipe.

Diced potatoes.

The vegetable mixture (potatoes, onions and celery) minus the water.

The vegetables ready to start cooking.  Cook until potatoes are tender.

This is not low calorie, people.  

Add flour and begin to whisk immediately.  

Almost there...

Perfect.  Now add the half and half (not pictured).

Add the vegetable mixture and the sauce together. For this particular meal I ended up adding about 1/2-1 cup of milk at the end so my soup wasn't so thick. You can choose the consistency you like your soup to be.

Now you have a yummy, creamy corn chowder for a chilly day.

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