Corn And Celery Chowder Recipe
The taste of this very Corn Chowder recipe has played on my mind so much that I hardly ever go for any other Corn Chowder recipe. I just love Side Dish recipes and this dish is my only favorite amongst them. A good way to use up Vegetable is to make some delicious Corn Chowder. Believe me, just try this Corn Chowder once, you'll love it.
Ingredients
6 tablespoons butter or margarine
2 small potatoes, peeled and diced
2 celery stalks, minced
1 small green pepper, minced
1 small onion, minced
1 1/2 teaspoons salt
2 tablespoons all-purpose flour
2 tablespoons paprika
1 1/2 cups water
2 chicken-flavor bouillon cubes or envelopes
1 16- to 20-ounce package frozen whole kernel corn
2 pints half-and-half
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.
