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Corn Chowder

chef.cristian's picture
<p><a href="https://www.flickr.com/photos/shawnchin/68401637/">Potato and Corn Chowder</a></p>
Ingredients
  Frozen whole kernel corn 1 4⁄5 Cup (28.8 tbs), thawed
  Chicken broth 4⁄5 Cup (12.8 tbs) (Defatted)
  Potato 4 Ounce, peeled and diced (1 Small Sized One)
  Stalk celery 1 , chopped
  Green pepper/Sweet red pepper 1⁄2 , finely chopped
  Chopped onions 1⁄3 Cup (4.8 tbs)
  Evaporated skim milk 2 Cup (32 tbs)
  Cornstarch 2 Tablespoon
Directions

In a blender or food processor, blend or process 1/2 cup of the corn and 1/4 cup of the broth until smooth.
Set the corn mixture aside.
Lightly spray an unheated medium saucepan with no-stick spray.
Add the potatoes, celery, green peppers and onions.
Cook and stir over medium heat until the onions are tender.
Stir in the remaining 1/2 cup broth.
Bring to a boil.
Reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a custard cup, stir together 2 tablespoons of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the corn mixture.
Add the remaining milk and the remaining 1 1/4 cups corn.
Cook and stir until bubbly and thickened.
Cook and stir for 2 minutes more.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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