Corn And Celery Chowder Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| Potatoes | 2 Small, peeled | |
| Celery stalks | 2 , minced | |
| Green pepper | 1 Small, minced | |
| Onion | 1 Small, minced | |
| Salt | 1 1/2 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Paprika | 2 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2 chicken-flavor bouillon cubes or envelopes | ||
| 1 16- to 20-ounce package frozen whole kernel corn | ||
| Half and Half | 2 Pint | |
Directions
1. In 4-quart saucepan over medium heat, in hot butter or margarine, cook potatoes, celery, green pepper, onion, and salt until vegetables are tender, about 10 minutes, stirring often. Stir in flour and paprika; cook 1 minute.
2. Stir in water and bouillon; over medium heat, cook, stirring constantly, until mixture is smooth and thickened, about 5 minutes.
3. Stir in corn kernels and half-and-half. Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.
2. Stir in water and bouillon; over medium heat, cook, stirring constantly, until mixture is smooth and thickened, about 5 minutes.
3. Stir in corn kernels and half-and-half. Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.
Chef
