Recipe by ~*Miss Diggy*~
This comes from a restaurant that is here in Utah, at least that is where I think it is from. I made it the other night, and it was slightly different from most corn chowders because it didn't use bacon. This is a very mild tasting chowder.
Top Review by skidaddler
This recipe is great! I've made it for years. For some reason with this recipe, the onions you use make a huge difference. I usually use a vidalia or milder yellow onion. This time I used a white onion and it is very strong and makes a completely different tasting chowder. In a hurry I've even cheated in the past and used canned potatoes - works fine in a hurry or pinch. I've also been known to add a can or frozen tube of creamed corn - gives it different spin for a change here and there. Otherwise, I never change up this recipe!
- 1⁄4 cup butter (1/2 a stick)
- 6 tablespoons chopped onions
- 3⁄4 cup diced celery
- 2 1⁄2 cups hot water
- 2 cups cubed potatoes (1/2 inch pieces)
- 3 cups frozen corn kernels, thawed
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 dash white pepper
- 3 tablespoons flour
- 1 quart half-and-half cream
Directions See How It's Made
- 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.