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
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