Creamy Corn Chowder

4.00 avg. rating (76% score) - 3 votes
  • Recipe Type
    Soups
  • Prep Time
  • Cook Time
    20 - 25 minutes
  • Amount
    4 - 6

Ingredients

  • 60 mL (4 Tbsp.) Natrel butter
  • 60 g (6 Tbsp.) onions, chopped
  • 175 g (3/4 cup) celery, diced
  • 625 mL (2 1/2 cups) hot water
  • 500 g (2 cups) raw and peeled cubed potatoes
  • 750 g (3 cups) corn
  • 30 mL (2 Tbsp.) sugar
  • 10 mL (2 tsp.) salt
  • Dash of white pepper
  • 1L (4 cups) Island Farms by Natrel half & half cream
  • 45 g (3 Tbsp.) flour

Directions

  • On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft.
  • Add water, potatoes, corn and seasonings.
  • Cover and simmer for 30 minutes or until the potatoes are barley tender.
  • Whisk the flour into 250 mL (1 cup) of the half & half, and stir into the soup.
  • Add the remaining 750 mL (3 cups) of half & half.
  • Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
  • For a thicker soup simmer another 5 – 10 minutes.
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