Lynnda shares
You know, you could probably add some clams to this and have a fairly decent clam chowder! LOL
Jodi
Comforting Corn Chowder
1 medium onion, chopped (1/2 cup)
1 stalk celery, sliced (1/2 cup)
2 tablespoons butter or margarine
2 medium round red potatoes, (peeled if desired) and cubed
1 package (16 oz.) frozen corn, about 3 cups
1& 3/4 cups chicken stock or one can (14.5 oz) chicken broth
2 cups half and half, light cream or milk
3 tablespoons flour
1 can (15-16 oz) cream style corn
1 teaspoon snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground white pepper
In a large pan, cook onion and celery in butter until tender. Add potatoes,
frozen corn and broth. Bring to boiling. Reduce heat. Simmer mixture,
covered, about 10 minutes or until potatoes are tender, stirring
occasionally. Meanwhile, in a small bowl, whisk together the half and half
and flour until well combined. Stir into the corn mixture when potatoes are
tender. Add the cream style corn, the rosemary, the salt and the pepper. Cook
and stir mixture until thickened and bubbly. Cook and stir the chowder for 1
minute more. Makes 8 side dishes or 6 main dish servings.
|\__/|
(=':'=)
>>o<<
(")_(") God Bless and have a GREAT DAY!
thisnthat_again-subscribe@yahoogroups.com
thisnthatnographics-subscribe@yahoogroups.com
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
>)))))o>
1 medium onion, chopped (1/2 cup)
1 stalk celery, sliced (1/2 cup)
2 tablespoons butter or margarine
2 medium round red potatoes, (peeled if desired) and cubed
1 package (16 oz.) frozen corn, about 3 cups
1& 3/4 cups chicken stock or one can (14.5 oz) chicken broth
2 cups half and half, light cream or milk
3 tablespoons flour
1 can (15-16 oz) cream style corn
1 teaspoon snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground white pepper
In a large pan, cook onion and celery in butter until tender. Add potatoes,
frozen corn and broth. Bring to boiling. Reduce heat. Simmer mixture,
covered, about 10 minutes or until potatoes are tender, stirring
occasionally. Meanwhile, in a small bowl, whisk together the half and half
and flour until well combined. Stir into the corn mixture when potatoes are
tender. Add the cream style corn, the rosemary, the salt and the pepper. Cook
and stir mixture until thickened and bubbly. Cook and stir the chowder for 1
minute more. Makes 8 side dishes or 6 main dish servings.
|\__/|
(=':'=)
>>o<<
(")_(") God Bless and have a GREAT DAY!
thisnthat_again-subscribe@yahoogroups.com
thisnthatnographics-subscribe@yahoogroups.com
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
>)))))o>
 | This email has been checked for viruses by Avast antivirus software. |
__._,_.___
Posted by: "Jodi" <tigger63755@charter.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
Another Great Group of *~ Beth ~*
.
__,_._,___
No comments:
Post a Comment