Creamy Corn Chowder Recipe
Creamy Corn Chowder made using this recipe is an experience by itself. This Creamy Corn Chowder when served as an Appetizer will bring happiness in your dining room. Roll up your sleeves and try this yummy Creamy Corn Chowder recipe.
Summary
CourseAppetizer
Ingredients
2 tablespoons Chicken Stock
1 small sweet red pepper, finely diced
3 scallions, minced
1 shallot, minced
1 tablespoon whole wheat flour
2 cups corn
1 3/4 cups skim milk dash of nutmeg
1 teaspoon tamari or soy sauce
Sweet red pepper rings (garnish)
Minced fresh parsley (garnish)
Directions
Place the stock in a large saucepan over medium heat.
Add the peppers, scallions, and shallots.
Cook, stirring frequently, until the peppers are crisp-tender, about 3 minutes.
Add a bit of water, if necessary, to prevent scorching.
Stir in the flour and cook 1 to 2 minutes more, stirring constantly, then remove from heat.
Place 1 cup of the corn in a blender or food processor with 1 cup of the milk.
Process on low speed until smooth, stopping and scraping down the sides if necessary.
Add the blended mixture, the remaining corn and milk, the nutmeg, and tamari to the peppers in the large saucepan.
Set over medium heat and bring just to the boiling point, stirring frequently.
Reduce heat and simmer for about 5 minutes.
Place in a warmed soup tureen or individual bowls.
Garnish with red pepper rings and parsley, if desired.
Add the peppers, scallions, and shallots.
Cook, stirring frequently, until the peppers are crisp-tender, about 3 minutes.
Add a bit of water, if necessary, to prevent scorching.
Stir in the flour and cook 1 to 2 minutes more, stirring constantly, then remove from heat.
Place 1 cup of the corn in a blender or food processor with 1 cup of the milk.
Process on low speed until smooth, stopping and scraping down the sides if necessary.
Add the blended mixture, the remaining corn and milk, the nutmeg, and tamari to the peppers in the large saucepan.
Set over medium heat and bring just to the boiling point, stirring frequently.
Reduce heat and simmer for about 5 minutes.
Place in a warmed soup tureen or individual bowls.
Garnish with red pepper rings and parsley, if desired.
