Cream of Corn Chowder
Served at London House in Duluth, Minnesota, in the 1970s.
Ingredients
- 6 oz. butter
- ½ c. flour
- 1 c. celery, finely chopped
- 2 qt. milk
- 4 c. creamstyle corn
- 2 c. whole kernel corn
- 3 tsp. pimientos, finely chopped
- 3 tsp. salt
- 1 tsp. parsley flakes
- ¼ tsp. whole celery seed
- ¼ tsp. ground pepper
Instructions
- Melt butter in a deep saucepan. Add flour and heat until it turns light brown.
- Add celery and milk and bring to a boil, stirring constantly. Add corn and the rest of the seasonings.
- Simmer until ready to serve.