Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Mimi's Cafe Corn Chowder

Recipe Link: http://www.mimiscafe.com

List of Ingredients





4 tablespoons butter or margarine
6 tablespoons onion -- chopped
3/4 cup celery -- large dice
2 1/2 cups hot water
2 cups raw potato
--peeled and cut in 1/2" cubes
3 cups frozen corn -- thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour
1 quart half and half

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

Add water, potato, corn, and seasonings. Cover and simmer for 30
minutes, or until potatoes are barely tender.

Whisk the flour into 1 cup of the half and half, and stir into the
soup. Add the remaining 3 cups of half and half. Simmer for about
15 minutes, 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 minutes.

Recipe