Corn Chowder

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Have you made this?

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 votes

Comments:

2 Comments

Serves:

Yields 6 8 oz cups

Prep:

10 Min

Cook:

50 Min

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
: 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

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

Add accent, salt & pepper

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