"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 9, 2007


1/4 C butter
6 TBSP onion, chopped
3/4 C celery, diced
2 1/2 C hot water
2 C cubed, peeled boiling potatoes (1/2 inch pieces)
3 C frozen corn kernels, thawed
2 TBSP sugar
2 tsp salt
Dash of white pepper
3 TBSP flour
1 quart half & half cream

1. Melt butter in saucepan over medium heat. Add onion & celery & sauté about 5 minutes, until soft but not brown.

2. Add water, potatoes, corn, cugar, salt & pepper. Cover & simmer until potatoes are barely tender, about 30 minutes.

3. Wisk flour into 1 cup of half & half. Stir into soup. Add remaining 3 cups of half & half and simmer until soup has thickened, about 15 minutes. Season to tastewith additional salt & pepper if needed.

If too thick add milk; if too thin simmer an additional 5-10 minutes.




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