Cheryl’s Corn Chowder

Cheryl’s Corn Chowder

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  • 2 qts. Chicken broth
  • 1 C ham, diced or shredded
  • 4-5 medium potatoes, peeled and diced
  • ½ C celery, diced or thinly sliced (2 stalks)
  • 1 medium onion, diced
  • 1 clove garlic, chopped
  • ½ tsp. ground pepper
  • 2 cans cream style corn
  • 1 can whole kernel corn
  • 2 T butter
  • ¼ C flour
  • 2 C half and half


  1. Add chicken broth to a soup pot with the ham, and bring to a boil. Add the diced potatoes, celery and onion. Add the garlic and pepper, stir. Add all the cans of corn.
  2. In a separate pan over medium-high heat, add the butter & flour to make a rue. Cook for 1 minute and add the half and half; let thicken. Gradually add to the soup pot; stir to blend. Cook for 30 minutes or until the potatoes are done. If the soup is not thick enough add some more rue.
Cheryl’s Corn Chowder
1 vote, 4.00 avg. rating (75% score)

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