Corn Chowder From Mimis Cafe Recipes

Steps:

• Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
• Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
• Whisk flour into 1 cup of the half and half and then stir into soup.
• Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
• Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.