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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


2 tablespoons butter
2 large celery stalks, chopped (about 1 1/2 cups)
1/2 cup diced white onion
4 cups water
1 russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 bay leaf
1 15-ounce can cream-style corn (with liquid)
1 15-ounce can whole kernel corn (with liquid)
2 teaspoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 cup all-purpose flour 
1 1/2 cups half-and-half

minced fresh parsley

1. Sauté celery and onion in the butter for 5 minutes in a large saucepan or stock pot. Don't brown.
2. Add 4 cups of water, chopped potato, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
3. Add creamed corn (with liquid), canned whole corn (with liquid), sugar, salt, and white pepper and simmer for 20 minutes, stirring occasionally. 
4. Combine flour with half-and-half and stir until smooth. Add this mixture to the soup and simmer for an additional 10 to 15 minutes, until thick. 
5. Serve by spooning a 1-cup portion into a small bowl and sprinkle a little minced fresh parsley on top.

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