Mimi Cafe Corn Chowder Recipe
Mimi Cafe Corn Chowder Recipe. Melt butter in saucepan over medium heat. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
3 cups half and half. 1 (14 ounce) can creamed corn. 2 cups cubed, peeled russet potatoes.
Add Butter To A Large Pot On Medium Heat And Stir Until Melted.
2 cups cubed, peeled russet potatoes. 2 cups frozen corn kernels, thawed. 9 servings 1/4 cup butter, (1/2 stick) 6 tablespoons chopped onion 3/4 cup diced celery 2 1/2 cups hot water 2.
Once Melted Add Celery And Onion And Saute For 5 Minutes (Not Til Brown, Just Til Soft).
Remove all · remove spices · remove staples. ¼ cup butter 1 tablespoon flour 6 tablespoons onion (chopped) 4 stalks celery (diced) 2 ½ cups water 4 russet potatoes (peeled and cubed). Melt butter in large saucepan.
1 (14 Ounce) Can Creamed Corn.
3 cups half and half. 1 dash of white pepper. Mimi's cafe corn chowder source:
Add Onions And Celery And Stir Constantly Until Onions Are Translucent And Celery Has Softened A Bit And Turned.
Add onions and celery and saute 5. 1 (14 ounce) can creamed corn. Add in the flour and whisk until smooth and a roux forms (about 2 minutes).
Add Onion And Celery And Saute 5 Minutes Until Soft But Not Brown.
Melt butter in saucepan over medium heat. Cover and simmer for 30 minutes or until potatoes are barely tender. Mimi's cafe in torrance yield:
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