Charm's Cookbook



Corn Chowderheart symbol



Corn Chowder



  • 2 cups canned corn niblets

  • 1 1/2 tsp. non-hydrogenated canola oil margarine

  • 1 cup finely chopped onions

  • 1/4 cup red bell peppers, finely chopped

  • 1/4 cup green bell peppers, finely chopped

  • 1 teaspoon crushed garlic

  • 1 cup diced, peeled potatoes

  • 1 1/3 cups low-sodium chicken stock

  • 2 Tbsp. flour

  • 1 1/2 cups 1% milk

  • 1/4 tsp. Worcestershire sauce (optional)

  • 1/4 tsp. salt

  • freshly ground black pepper, to taste



In a food processor or blender process 1 cup of the corn niblets until well pureed. Add to remaining 1 cup of corn.

In a large saucepan saute onions, garlic and peppers in the margarine until softened. Add stock and potatoes. Simmer until potatoes are tender. Add corn mixture. Cook 5 minutes. Make a paste with the flour and a bit of the milk called for. Stir into soup. Cook 1 minute. Add milk, Worcestershire sauce if using, salt and black pepper. Cook on medium heat until chowder is thickened.






Back






    This page created by
    Charmaine V.
    All graphics & text,
    copyright © November 9, 2010 - Present
    All Rights Reserved










AddMe.com