Corn And Celery Chowder
|Potatoes||2 Small, peeled and diced|
|Celery stalks||2 , minced|
|Green pepper||1 Small, minced|
|Onion||1 Small, minced|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Chicken flavor bouillon cubes/Envelopes||2|
|Frozen whole kernel corn||20 Ounce (1 Package)|
|Half and half||2 Pint|
1. In 4-quart saucepan over medium heat, in hot butter or margarine, cook potatoes, celery, green pepper, onion, and salt until vegetables are tender, about 10 minutes, stirring often. Stir in flour and paprika; cook 1 minute.
2. Stir in water and bouillon; over medium heat, cook, stirring constantly, until mixture is smooth and thickened, about 5 minutes.
3. Stir in corn kernels and half-and-half. Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.