Mimi's Cafe Corn Chowder


  • 4 Tbsp butter or margarine
  • 6 Tbsp onion, chopped
  • 3/4 cup celery, large dice
  • 2 1/2 cups hot water
  • 2 cups raw potato, peeled and cut into 1/2-inch cubes
  • 3 cups frozen corn
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • 1 pinch white pepper
  • 3 Tbsp flour
  • 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, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.

Whisk the flour into 1 cup of the 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. Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.

Makes 4

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