This is a rich corn chowder - delicious anytime, and especially wonderful when fresh corn is available in the spring and summer.
1/4 cup butter
6 Tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups water
2 cups cubed, peeled russet potatoes
2 cups frozen corn kernels, thawed or fresh corn
1 (14 ounce) can creamed corn
2 Tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 Tablespoons all-purpose flour
3 cups half and half cream
Melt butter in sauce pan over medium heat. Add in the flour and whisk until smooth and a roux forms (2 minutes). Add onions and celery and saute 5 minutes until soft, but not brown. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Whisk together until smooth. Cover and simmer until potatoes are barely tender, about 30 minutes. Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes. Season with salt and pepper to taste
Make ahead and rewarm gently when ready to serve.
Dairy, Soup, Corn