Saturday, April 9, 2011

Corn Chowder

Please forgive my poor photography skills, I'll work on it :) But believe me when I tell you that this was yummy and easy to make (two of my favorite things!).

Corn Chowder
"Better Homes and Gardens New Cook Book"

6 ears fresh corn or 3 cups frozen whole kernel corn
1/2 c. chopped onion (I used dried onion since the man is anti-onion texture)
1/2 c. chopped sweet green pepper (I skipped this)
1 tbl cooking oil
1 14 ounce can chicken broth
1 c cubed, peeled potato
4 tsp all-pupose flour
1/4 tsp salt
1/4 tsp black pepper
1 1/2 c milk
3 slices bacon, crisp cooked, drained and crumbled
2 tbl snipped fresh parsley


1. If using fresh corn, use a sharp knife to cut the kernels off the cobs, set aside.

2. In a large saucepan cook onion and sweet pepper in hot oil until the onion is tender but not brown. (I skipped this step and moved right into the chicken broth. I added the dried onion at the same time I added the corn). Stir in the chicken broth and potato. Bring to boiling: reduce heat. Simmer, covered, for 10 min. Stir in corn. COok, covered, about 10 min or until potato and corn are tender, stirring occasionally.

3. In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn minture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 min more. Add bacon; heat through. If desired, garnish each serving with parsley.


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