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.
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