A Webbable Corn Chowder

DEAR SOS: Mimi’s Cafe in Torrance serves the best corn chowder ever concocted. Would Mimi’s share the secret of its ambrosia?

BARBARA H. GRAY, Lawndale

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DEAR BARBARA: Howard Baldini, Mimi’s food and beverage manager, was happy to send the recipe, which, he says, is posted on the Mimi’s Cafe Web site as well.

MIMI’S CAFE CORN CHOWDER

1/4 cup (1/2 stick) butter

6 tablespoons chopped onion

3/4 cup diced celery

2 1/2 cups hot water

2 cups (1/2-inch) cubed peeled boiling potatoes

3 cups frozen corn kernels, thawed

2 tablespoons sugar

2 teaspoons salt

Dash white pepper

3 tablespoons flour

1 quart half and half

* Melt butter in saucepan over medium heat. Add onion and celery and saute 5 minutes until soft but not brown.

* Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are barely tender, about 30 minutes.

* Whisk flour into 1 cup half and half. Stir into soup. Add remaining 3 cups half and half and simmer until soup has thickened to creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add milk; if too thin, simmer 5 to 10 more minutes.

About 9 cups. Each 1-cup serving: 278 calories; 638 mg sodium; 53 mg cholesterol; 18 grams fat; 26 grams carbohydrates; 6 grams protein; 0.63 gram fiber.