Potato-Corn Chowder Recipe

Would you like to try a highly appreciated Potato-corn Chowder recipe? This Potato-corn Chowder when served as a Side Dish will bring happiness in your dining room. Potato-corn Chowder gets its taste from Vegetable. I am certain both of us will be in agreement that this Potato-corn Chowder is really delicious.
Making Stocks From Lauren Groveman's Kitchen Part 1
submitted by Lauren Groveman at ifood.tv

Summary

Health IndexAverageServings5
CuisineAmericanCourseSide Dish
Main IngredientVegetable

Ingredients

 
Cooking spray
 
3/4 cup chopped green pepper
 
1/3 cup chopped onion
 
2 3/4 cup canned reduced-sodium chicken broth,undiluted
 
2 cups chopped red potato
 
1 teaspoon salt
 
1/4 teaspoon pepper
 
1/4 cup cornstarch
 
2 14 cups skim milk
 
2 1/4 cups frozen whole kernel corn
 
1 (2ounce) jar diced pimiento

Directions

Place a medium saucepan coated with cooking spray over medium-high heat.
Add green pepper and onion; cook, stirring constantly, 5 minutes, or until vegetables are tender.
Stir in broth and next 3 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.
Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly.
Stir in corn and pimiento; bring to a boil over medium heat, stirring constantly.
Cook, stirring constantly, 1 minute or until mixture is thickened.
Serve immediately.

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