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?
(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
- Chop onions, celery and potatoes … set aside.
- Melt butter in large 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. Using a wire whisk, whisk until smooth.
- Cover and simmer until potatoes are barely tender, about 30 minutes.
- Add fat-free half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
- 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!