Mimis Southern Style Corn Recipes

Steps:

• At medium heat, add corn to butter in a large skillet.
• Stir in flour, sugar, salt and 1/2 cup of milk.
• Cook, covered, for 10 minutes.
• Add remaining 1/2 cup of milk before serving and stir well.
• VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.

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:

• On medium heat, melt butter.
• Simmer onion and celery for 5 minutes until soft but not brown.
• Add water, potatoes, corn and seasonings.
• Cover and simmer for 30 minutes or until potatoes are barely tender.
• Whisk the flour into 1 cup of half & half and stir into soup.
• Add remaining 3 cups half & half.
• Simmer for about 15 minutes until soup thickens to creamy consistency.
• To make soup thicker, simmer another 5-10 minutes.