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Corn Chowder Recipe


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     Corn Chowder

Category   Entrees - Maindishes
Sub Category   None
Preptime   10 minutes

4 tablespoons butter or margarine
3 cups frozen corn thawed
6 tablespoons onion chopped
2 tablespoons sugar
2 1/2 cups hot water
3/4 cup celery large dice
2 cups raw potato peeled and cut in half inch cubes
3 tablespoons flour
1 quart Half and Half

On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, 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. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5 to 10 minutes.

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