Corn Chowder Recipe
Ingredients
| 4 cups Southern-style frozen hash-brown potatoes with green and red peppers, thawed | ||
| Water | 1 Cup (16 tbs) | |
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
| Garlic | 1 Teaspoon, finely chopped | |
| 1/2 pound sliced Alpine, American Cheese, quartered | ||
| 1/4 pound sliced Alpine, Cooked Ham or Honey Ham, cut into bite-sized pieces | ||
| 2 cups fat free skim milk | ||
| Whole kernel corn | 1 Cup (16 tbs), frozen | |
| 1 teaspoon coarsely ground pepper | ||
| Chopped fresh parsley | ||
Directions
Combine potatoes, water, green onions and garlic in 3-quart saucepan. Cook over medium-high heat until water comes to a boil (4 to 6 minutes). Cover; reduce heat to medium. Continue cooking until potatoes are tender (8 to 10 minutes).
Stir in corn, milk, cheese, ham and pepper; heat until cheese is melted and chowder is heated through (5 to 7 minutes).
Stir in corn, milk, cheese, ham and pepper; heat until cheese is melted and chowder is heated through (5 to 7 minutes).
Chef
