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Corn And Celery Chowder

Western.Chefs's picture
Ingredients
  Butter/Margarine 6 Tablespoon
  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
  Paprika 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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