Corn Chowder - From Southern Plate Cookbook

Corn Chowder

A recipe from the Southern Plate Cookbook

The Players

2 tablespoons margarine

1 medium onion, chopped

1 medium green bell pepper, chopped

One 14.5-ounce can chicken broth (I used chicken broth I had in the freezer)

2 large red potatoes, cubed

1 jalapeño pepper, seeded and chopped

2 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon paprika

1/4 - 1/2 teaspoon crushed red pepper flakes

3 cups frozen corn kernels (This time I used 2 cans of corn, the first time I made it I used fresh corn cut from the cob)

4 green onions, chopped (I didn't use the green onions)

3 cups milk

1/2 cup all-purpose flour

melt the margarine over medium heat

 

Add onions and bell pepper and sauté until tender.

Trip: Freeze leftover chicken broth in ice cubes for easy access in later recipes!

Add the broth

Add the potatoes

 Bring to a boil, then reduce heat, cover, and simmer for 15 minute

 

Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes.

Add the corn, green onions, and 2 1/2 cups of the milk. 

Bring to a boil.

Combine the flour and remaining 1/2 cup of milk

Mix Well!

Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly

Ready to eat!

Corn Chowder - Instructions

In a large saucepan, melt the margarine over medium heat. Add onions and bell pepper and sauté until tender. Add the broth and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes. Add the corn, green onions, and 2 1/2 cups of the milk. Bring to a boil.
Combine the flour and remaining 1/2 cup of milk and mix well. Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly