Since it’s winter and cold … soup seems to be appropriate.

Do you know Mimi’s Cafe?  Well, I love their corn chowder.  I don’t care if it’s 100° outside and the middle of August … if I go to Mimi’s … I have corn chowder.

In fact … I believe that it might be an “unwritten” law … if you go to Mimi’s, you must have corn chowder … oh, and a muffin.

I took their recipe … made a few adjustments to simplify and lighten it up.  I made it for dinner last night and didn’t take step-by-step photos … but it’s so simple … you won’t need them.

P. S.   Wednesday, January 18 is the last day to enter the giveaway … have you entered?

Corn Chowder

(adapted from Mimi’s Cafe)

• 1/4 cup butter (1/2 stick)
• 1/4 cup flour
• 1/2 cup chopped onion
• 3/4 cup diced celery
• 2-1/2 cups water
• 2 cups cubed red potatoes (I don’t peel them)
• 2 cups frozen corn kernels, thawed
• 1 can creamed corn (14 oz)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups fat-free half and half cream

1. Chop onions, celery and potatoes … set aside.
2. Melt butter in large sauce pan over medium heat.
3. Add in the flour and whisk until smooth and a roux forms (2 minutes).
4. Add onions and celery and saute 5 minutes until soft but not brown.
5. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper.  Using a wire whisk, whisk until smooth.
6. Cover and simmer until potatoes are barely tender, about 30 minutes.
7. Add fat-free half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
8. Season to taste with additional salt and pepper if needed.

Serve with crusty bread or a muffin.  Stores well … great next day … it may be even thicker!

“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

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