Potato Corn Chowder

Combine in large saucepan or medium size pot:
1/4 C butter
2 1/4 C water
2/3 C chopped celery (optional)
3 chopped green onions (optional)
4 C diced potatoes (about 4 to 5 medium potatoes) Leave the skins on if you want.

Bring to a boil and simmer about 20 minutes. Don't let the potatoes get mushy. While potatoes are simmering, make a white sauce.

6 T butter, melted in the pot that you are using to make the white sauce
Gradually stir in 6 T flour
2 1/2 C milk
Salt and pepper to taste
Simmer until slightly thickened.

Add white sauce directly to cooked potatoes. Don't drain potatoes.

Add: 2 C grated cheddar cheese and 2 cans, drained, corn.
Heat through. May also add bacon pieces as garnish. A thick soup that serves well in a bread bowl. Serves about 6 people

Cook's note: Use real butter in this recipe, not margerine. Margerine will not thicken up the white sauce. Use whole or at least 2% milk.


Annie said...

I used 1% milk the other day when making this and it thickened up fine. I think the key is to add a little bit of flour at a time, making sure it all gets incorporated well before adding more. And then when you start adding the milk, so the same thing, just a little bit at a time.

Sometimes I don't peel the potatoes. Just as good.

This is a great comfort soup. Perfect for cold days.

Eva said...

mmmmm I love this. I overcooked it once years ago. It's probably about time to give it another try and see if I can't do it properly.