Corn Chowder

This is a nice hearty winter soup. We've tried some other corn chowders over the years and this definitely wouldn't be a favorite, but it wasn't bad either. 

• 4 Tbsp butter
• 6 Tbsp white onion, chopped
• 3/4 cups celery, diced
• 2 1/2 cup hot water
• 2 cup raw potato, peeled and cut in 1/2 inch cubes
• 6 Tbsp flour, divided
• 3 cups frozen corn, thawed
• 2 Tbsp sugar
• 2 tsp salt
• 1 pinch white pepper
• 1 quart half and half

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown. Add water, potato, 3 Tbsp flour, sugar, salt, pepper, and corn. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk remaining flour into 1 cup of half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper, if needed. 

NOTES: Some of our ingredients got stuck to the bottom of the pan and browned. Not sure if we weren't stirring often enough while simmering, or if it was something else. The original recipe had 3 Tbsp of flour listed twice so I'm wondering if it's not supposed to be added at the beginning and only 3 Tbsp at the end?

Ours also tasted kind of sweet, but we used buttermilk instead of half and half because it's what we had on hand and I didn't want to waste it. 

Serves 4

Prep Time: 10 minutes

Total Time: 1 hour

Recipe from Favorite Recipes: Sparta Friends and Neighbors Club