| Corn Chowder
4 fresh medium ears of corn or one 10 ounce package frozen whole kernel corn
1/2 cup of cubed, peeled potato
1/2 cup of chopped onion
1/4 cup of water
2 teaspoons of instant chicken bouillon granules
1/4 teaspoon of pepper
1 3/4 cups of milk
1 tablespoon of margarine or butter
2 tablespoons of all purpose flour
If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. Should equal 2 cups.
In a large saucepan combine fresh or frozen corn, potato, onion, bouillon, and pepper. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till corn and potatoes are tender, stirring occasionally. Stir in 1 1/2 cups of the milk and the margarine or butter. Combine the remaining milk and flour. Stir milk flour mixture into corn mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. If desired garnish with snipped chives or snipped parsley and crisp cooked, crumbled bacon. Makes 4 - 6 side dish servings |
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