Cooking time
20 min
Serves
4-6
Ingredients
  • 60 mL (4 Tbsp.) Natrel butter
  • 60 g (6 Tbsp.) onions, chopped
  • 175 g (3/4 cup) celery, diced
  • 625 mL (2 ½ cups) hot water
  • 500 g (2 cups) raw and peeled cubed potatoes
  • 750 g (3 cups) corn
  • 30 mL (2 Tbsp.) sugar
  • 10 mL (2 tsp.) salt
  • Dash of white pepper
  • 1L (4 cups) Island Farms by Natrel half & half cream
  • 45 g (3 Tbsp.) flour
Preparation
  1. On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft.
  2. Add water, potatoes, corn and seasonings.
  3. Cover and simmer for 30 minutes or until the potatoes are barley tender.
  4. Whisk the flour into 250 mL (1 cup) of the half & half, and stir into the soup.
  5. Add the remaining 750 mL (3 cups) of half & half.
  6. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
  7. For a thicker soup simmer another 5 – 10 minutes.