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Corn Chowder

chef.david.galeano's picture
Ingredients
  Canned corn kernel 32 Ounce, drained (2 Cans, 16 Ounce Each)
  Potatoes 2 , peeled, diced
  Onion 1 , peeled, chopped
  Chicken bouillon 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In a slow cooker or crock pot combine corn, potatoes, onion, broth and seasonings. Stir to mix well.
2. Cover pot tightly with its lid.
3. Cook vegetables on HIGH for about 4 hours, or cook on LOW for about 8 hours, if you are preparing the soup for supper.
4. Using a slotted spoon, remove the potatoes to a bowl and mash light with the back of a spoon.
5. Return to the soup.
6. 1 hour before serving time, stir in the cream and milk
7. Heat on HIGH for 1 hour until soup is hot and bubbly.

SERVING
8. Ladle the hot soup into warmed soup bowls or soup plates.
9. Serve the soup accompanied with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Corn
Preparation Time: 
5 Minutes
Cook Time: 
300 Minutes
Ready In: 
0 Minutes
Servings: 
4

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