|¼ cup||Butter; (1/2 stick)|
|6 tablespoons||Chopped onion|
|¾ cup||Diced celery|
|2½ cup||Hot water|
|2 cups||Cubed peeled boiling potatoes; (1/2-inch)|
|3 cups||Frozen corn kernels; thawed|
|1 dash||White pepper|
|1 quart||Half and half cream|
Melt butter in saucepan over medium heat. Add onion and celery and saute 5 minutes until soft but not brown.
Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are barely tender, about 30 minutes.
Whisk flour into 1 cup half and half. Stir into soup. Add remaining 3 cups half and half and simmer until soup has thickened to creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add milk; if too thin, simmer 5 to 10 more minutes.
About 9 cups. Each 1-cup serving: 278 calories; 638 mg sodium; 53 mg cholesterol; 18 grams fat; 26 grams carbohydrates; 6 grams protein; 0.63 gram fiber. Copyright 1998 Los Angeles Times. All Rights Reserved On October 21/98, this letter was answered by the Los Angeles Times: in their "CULINARY SOS- A Webbable Corn Chowder By ROSE DOSTI DEAR SOS: Mimi's Cafe in Torrance serves the best corn chowder ever concocted. Would Mimi's share the secret of its ambrosia? BARBARA H. GRAY, Lawndale
Converted by MC_Buster.
Recipe by: Mimi's Cafe in Torrance Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@...> on Oct 27, 1998, converted by MM_Buster v2.0l.
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