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Makes 2 1/2 quarts about
Ingredients
4 tablespoons butter or margarine
7 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 1/2 cups raw potato, peeled, cut in 1/2-inch cubes
3 cups frozen corn, thawed
2 tablespoons sugar
1 teaspoons salt
1 pinch white pepper
3 tablespoons all-purpose flour
1 quart half and half, divided use
Directions
In large pot or Dutch oven, melt butter using medium heat. Add onion and celery, simmer until softened but not browned, about 5 minutes.
Add water, potatoes, corn and seasonings. Cover and simmer 30 minutes, or until potatoes are tender.
Whisk flour into 1 cup half and half, and stir flour mixture into soup. Add remaining half and half. Simmer about 15 minutes, until soup thickens.
Add salt and pepper if needed. To thin soup, add milk. To thicken soup, simmer 5-10 minutes more as desired.
Ingredients
4 tablespoons butter or margarine
7 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 1/2 cups raw potato, peeled, cut in 1/2-inch cubes
3 cups frozen corn, thawed
2 tablespoons sugar
1 teaspoons salt
1 pinch white pepper
3 tablespoons all-purpose flour
1 quart half and half, divided use
Directions
In large pot or Dutch oven, melt butter using medium heat. Add onion and celery, simmer until softened but not browned, about 5 minutes.
Add water, potatoes, corn and seasonings. Cover and simmer 30 minutes, or until potatoes are tender.
Whisk flour into 1 cup half and half, and stir flour mixture into soup. Add remaining half and half. Simmer about 15 minutes, until soup thickens.
Add salt and pepper if needed. To thin soup, add milk. To thicken soup, simmer 5-10 minutes more as desired.
