Creamy Corn Chowder

Add some extra whole kernels of corn for texture, some chopped red pepper for color
Serve in a cup or pour over pasta or chicken

1 Large can of creamed corn
1 teaspoon white sugar 
One onion, chopped
Enough water to cover the mixture
Boil until the mixture is soft.  Puree in blender.  Put back in pot and add 1/2 again as much water. Heat until boiling.  Add 1/2 cup 32% cream.  Heat until boiling.  In a separate bowl mix 2 tablespoons cornstarch with water; add to pot.  Stir constantly for 1 minute and remove from heat.  Continue stirring for 1 minute. 



NOTES!!!

These soups taste good for a reason.  They use 32 % cream.  OH NO !!!  32 % CREAM !!!    Yes, the alternative is 4 cups of milk; which is expensive in itself and dilutes the flavor of the soup.  A 1/2 pint of cream is only about 2 dollars and is the same thing; milk fat with water; only more concentrated.  And it just tastes better with 32% cream.   Remember, you want it to taste good....     
All of these soups use the same formula.  And it's a simple one:
Rough cut vegetables.
In a separate bowl mix 2 tablespoons cornstarch and 1/2 cup water, until dissolved.
Cook vegetables in a large pot with enough water to cover cut vegetables (add 2-4 tablespoons of vegetable or chicken stock, optional but nice...) cooking until very soft.
Puree vegetable mixture in blender.   
Clean pot and add blended mixture and 1/2 again as much water, reheating rapidly.
Optional step:  add chopped parsley, corn niblets, diced chicken, etc...
Heat to a boil and then add 1 cup 32% cream.
Stir constantly for 1 minute.
Add cornstarch and water mixture.
Heat at boiling point for one minute, stirring constantly.
Remove from heat and stir for 1 minute.
Add salt to taste and serve.
These recipes are made to be prepared and then reheated; this way during the cooking process you are simply heating the soup, not boiling it for hours and hours.  When reheated in the microwave it is simply warming it a bit; preserving the flavor using the principle of "carry over cooking.  This this is what makes it a nice baby food or sauce over pasta.



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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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