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Categories:Viewed: 13 - Published at: 7 years ago
Ingredients
- 14 cup butter
- 6 tablespoons onions, chopped
- 34 cup celery, diced
- 2 12 cups water
- 2 cups potatoes, cubed
- 2 cups corn kernels
- 1 (14 ounce) can creamed corn
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 dash pepper
- 3 tablespoons flour
- 3 cups half-and-half
Method
- Melt butter in sauce pan.
- Add in the flour and whisk until smooth and a roux forms (the flour will turn a light, nutty brown color).
- Add onions and celery and sautee 5 minutes until soft.
- Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper.
- Whisk together until smooth.
- Cover and simmer until potatoes are 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.
