Corn Chowder Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Potatoes | 3 Cup (16 tbs), diced | |
| Water | 2 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Pepper | 1/4 Tablespoon | |
| Corn kernel package | 1 , frozen | |
| Milk | 2 Cup (16 tbs) | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Chopped parsley | ||
| Paprika | ||
Directions
Melt butter in 3 qt.sauce pan on high heat.
Add onion and pepper.
Saute until onion is yellow.
Add potatoes, water, salt and pepper.
Cook until potatoes are tender on low heat.
Add unthawed corn, milk and evaporated milk.
Heat, stirring frequently, until chowder reaches serving temperature.
Do Not Boil.
Serve immediately.
Garnish each serving with chopped parsley or paprika.
Serves 6.
Add onion and pepper.
Saute until onion is yellow.
Add potatoes, water, salt and pepper.
Cook until potatoes are tender on low heat.
Add unthawed corn, milk and evaporated milk.
Heat, stirring frequently, until chowder reaches serving temperature.
Do Not Boil.
Serve immediately.
Garnish each serving with chopped parsley or paprika.
Serves 6.
Chef
