The picture above comes from Mimi's Online. It certainly does not do justice to one of their most loved recipes. If you like Mimi's and you love the Corn Chowder Soup there, then I've got something for you. I got the real recipe from their website. But, I made a few alterations to it and it came out FANTASTIC! My changes are in italics.
Here is it...
4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large diced
2 1/2 cups hot water (chicken broth)
2 cups raw potato, peeled and cut in 1/2" cubes
1 quart Half & Half (2 cups)
3 cups frozen corn, thawed (4 cups)
6 tablespoons onion, chopped
3/4 cup celery, large diced
2 1/2 cups hot water (chicken broth)
2 cups raw potato, peeled and cut in 1/2" cubes
1 quart Half & Half (2 cups)
3 cups frozen corn, thawed (4 cups)
2 tablespoons sugar (1 1/2 tablespoons)
2 teaspoons salt
1 pinch white pepper (lots of black pepper)
3 tablespoons flour
Method
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water (chicken broth), potatoes, corn and seasonings. Cover and simmer for 30 (about 20) minutes or until potatoes are barely tender.Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 (1 cup) cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.Bon Appetite!
Method
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water (chicken broth), potatoes, corn and seasonings. Cover and simmer for 30 (about 20) minutes or until potatoes are barely tender.Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 (1 cup) cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.Bon Appetite!
Oh my gosh, this was sooooo good tonight! The French Onion Soup is my next adventure. 
1 comments:
Yum. I can't wait to make it. I have been on a soup kick. Here is my favorite that I have made this month so far...
Austrian Cream Cheese Soup
6 leeks
1/3 cup butter or margarine
4 celery ribs, chopped
1/3 cup all-purpose flour
3 (14 1/2-ounce) cans chicken broth
3 cups water
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
1 1/2 cups plain yogurt
4 egg yolks
1 teaspoon ground white pepper
Chopped fresh chives (optional)
Cut green tops from leeks, and discard. Chop white portions.
Melt butter in a Dutch oven; add leeks and celery, and sauté until tender. Add flour, and cook, stirring constantly, 3 minutes. Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally, 15 minutes.
Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at HIGH for 15 to 20 seconds or until warm; whisk until smooth. Whisk in egg yolks; gradually whisk in 2 cups leek mixture. Stir cream cheese mixture and pepper into leek mixture. Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired.
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