recipe by JoAnn L. (Grammy)
photo by Sabrina W.
yields 6-8 servings
6 med-small red potatoes, chopped into small bite-sized pieces (I left the skins on)
2-15oz cans sweet whole kernel corn (do not drain)
32 oz of chicken broth
4 celery stalks, finely chopped
1 medium onion, chopped
1 1/2 cup half & half, brought to room temperature
2 pinches of sugar (depending on your taste, I like mine sweet)
3 tablespoons butter
Melt butter in large stove top pan. Add the onions and celery and sprinkle them with salt. Saute for 5 minutes. Add the potatoes, season them with salt and pepper. Stir and add chicken broth. Cover and bring to a boil. Cook potatoes until fork tender. Remove pot from heat and add the cans of corn, including the juice. (It is very important you use sweet corn, I tried using plain and it didn't have the flavor it should) Stir in the sugar and half and half. Return to med heat and allow to simmer for at least 10 minutes. Season with more salt and pepper if desired.