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Seafood Corn Chowder

chef.alburt's picture
Ingredients
  Margarine 1 Tablespoon
  Onions 1 Cup (16 tbs), chopped
  Green bell pepper 1⁄2 Cup (8 tbs), chopped
  Red bell pepper 1⁄2 Cup (8 tbs), chopped
  Celery 1 1⁄2 Cup (24 tbs), chopped
  All purpose flour 1 Tablespoon
  Low sodium chicken broth 10 1⁄2 Ounce (1 Can)
  Skim milk 2 Cup (32 tbs)
  Evaporated skim milk 12 Ounce (1 Can)
  Seafood 12 Ounce
  Whole kernel corn 2 Cup (32 tbs) (Fresh Or Frozen)
  Black pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
Directions

MAKING
1. In a large saucepan Melt margarine over medium heat.
2. Put in onions, peppers and celery.
3. Cook, uncovered, over moderate heat for 4 to 5 minutes or until vegetables are soft.
4. Put in flour to vegetable mixture, cook and stir constantly for 2 minutes.
5. Slowly Put in chicken broth and bring to a boil.
6. Put in milk, evaporated milk, Surimi Seafood, corn, black pepper and paprika.
7. Heat, stirring occasionally, 5 minutes or until chowder is hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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