Corn Chowder

Name: Corn Chowder
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Yields 6 8 oz cups
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

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By Bobbi Gulla
@BobbiGee

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!

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

Yields 6 8 oz cups

Prep:

10 Min

Cook:

50 Min

Ingredients

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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

How to Make Corn Chowder

Step-by-Step

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

Add accent, salt & pepper

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