Corn Chowder

CORN CHOWDER
Recipe Rating:
 2 Ratings
Serves: Yields 6 8 oz cups
Prep Time:
Cook Time:

Ingredients

1/2 - 1 huge vidalia or sweet onion [diced]
1 stick unsalted butter
1 can(s) 10 3/4 oz cream of celery soup
2 can(s) 14 3/4 oz sweet corn cream style
1 can(s) 15 1/4 oz sweet corn kernals [drained]
1 Tbsp all purpose flour
1 Tbsp sugar
1 c heavy whipping cream
1/2 tsp accent [optional]
salt & pepper to taste
UTENSILS
sharp knife [to cut onion]
can opener
large non-stick soup pot & lid
spoon [for stirring]
ladle
1 tablespoon for measuring
half teaspoon for measuring
1 cup measuring cup
wire whip

The Cook

Bobbi Gulla Recipe
Full Flavored
Philadelphia, PA (pop. 1.5M)
BobbiGee
Member Since Jan 2012
Bobbi's notes for this recipe:
I found the origins of this recipe here on JAP but it had crab in it. I'm also not wild about potatoes or celery so I addressed these issues with the help of my favorite JAP cook. This soup tastes a bit like "kettle corn" [butttery & sweet]. Its simple to make and and its not something you find everywere. So be unique, try it & let me know what you think. Be honest!

I hope you like it too!
Make it Your Way...

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Directions

1
In large soup pot, melt butter. Do not burn!
2
Saute diced onion

Add accent, salt & pepper

Remember: Enjoy the fragrance of the butter & onion!
3
Add soup & corn
4
Put sugar,flour and havy whipping cream in smaller bowl. Blend together with wire whip. NO LUMPS.
Add to soup pot.
5
Mix all ingredients together.
6
Bring to simmer on med-low heat. It takes about 10 minutes to reach simmer.
7
Reduce heat to low to maintain slow simmer. Put lid on.
8
Stir every 5-10 minutes to keep the soup from sticking on bottom.
9
Continue stirring for 40 minutes.
10
Use ladle to transfer soup to bowl.
11
Store in refrigerator.
12
Microwave or stove top to reheat.
Comments

2 comments

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user Bea L. BeachChic - Jan 17, 2013
Bea L. [coffeetime] has shared this recipe with discussion groups:
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user Bobbi Gulla BobbiGee - Jan 19, 2013
Bea, I hope you like this...I do! ;-)

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