Corn Chowder
By
Bobbi Gulla
@BobbiGee
1
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!
I hope you like it too!
Ingredients
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1/2 - 1huge vidalia or sweet onion [diced]
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1 stickunsalted butter
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1 can(s)10 3/4 oz cream of celery soup
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2 can(s)14 3/4 oz sweet corn cream style
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1 can(s)15 1/4 oz sweet corn kernals [drained]
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1 Tbspall purpose flour
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1 Tbspsugar
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1 cheavy whipping cream
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1/2 tspaccent [optional]
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·salt & pepper to taste
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UTENSILS
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·sharp knife [to cut onion]
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·can opener
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·large non-stick soup pot & lid
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·spoon [for stirring]
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·ladle
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·1 tablespoon for measuring
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·half teaspoon for measuring
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·1 cup measuring cup
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·wire whip
How to Make Corn Chowder
- 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.
About Corn Chowder
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
