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Corn Chowder


1 red onion, chopped

1 cup celery, chopped

1 leek, sliced

2-3 potatoes, diced

6 Tbsps butter

2 tsps salt

2 Tbsps paprika

2 Tbsps flour

2 Tbsps pepper

1 1/2 cup vegetable broth

2 pints half-and-half

16 oz. corn kernels


Saute onion, celery, leek, and potatoes in butter until onions are transparent and potatoes are soft.  Add flour and seasonings and cook for 1 minute, gradually adding broth.  Stir frequently until mixture thickens.  You may choose to puree this mixture now.  Add corn and half-and-half.  Simmer for twenty minutes.