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Ingredients
- 4 Tbsp. butter or possibly margarine
- 6 Tbsp. minced onion
- 3/4 c. large-diced celery
- 2 1/2 c. warm water
- 2 c. peeled raw potato in 1/2" cubes
- 3 c. frzn corn
- 2 Tbsp. sugar
- 2 tsp salt
- 1 pch freshly-grnd white pepper
- 3 Tbsp. flour
- 1 quart half-and-half
Directions
- On medium heat, heat butter and simmer onion and celery for 5 min till soft, but not brown. Add in water, potato, corn and seasonings. Cover and simmer for 30 min or possibly till potatoes are barely tender.
- Whisk the flour into 1 c. of the half-and-half and stir into the soup. Add in the remaining 3 c. of half-and-half. Simmer for about 15 min till the soup has thickened to a creamy consistency.
- Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed. To make the soup thinner, add in a little lowfat milk. To make the soup thicker, simmer another 5 - 10 min.
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