Corn Chowder


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Soup is really rich and creamy! correct the consistency, if needed: to make the soup thinner, add a little milk. to make the soup thicker, simmer another 5-10 minutes

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Corn Chowder recipe - How to make Corn Chowder

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3 cups corn (makai ke dane)
4 tbsp butter or margarine
6 tbsp chopped onions
3/4 cup celery , large diced
2 tbsp sugar
2 tsp salt
1 pinch of pepper
3 tbsp flour
2 1/2 cups water
2 cups peeled and chopped potatoes
1 quart half and half cream

  1. On medium heat, melt butter, and simmer onion and celery for 5 minutes until soft, but not brown.
  2. Add water, potato, corn, and seasonings. cover and simmer for 30 minutes, or untill potatoes are barely tender.
  3. Whisk the flour into 1 cup of the half and half, and stir into the soup.
  4. Add the remaining 3 cups of half and half.
  5. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
  6. Correct the seasoning with additional salt and pepper, if needed.
  7. Serve hot.

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This recipe was contributed by 01234 on 13 May 2005

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