"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Short
Added: Monday, May 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp. butter or margarine
3/4 C chopped onion, 3/4 C chopped celery
1/2 C all purpose flour
3 C half & half
2 - 16 oz. cans whole kernel corn with juice
2 - 16 oz. cans creamed corn (or 1 roll of frozen
creamed white corn)
1/2 tsp. black pepper, 1 tsp. sugar
3 C milk, 1/2 tsp. seasoned salt
3 C chicken stock or canned broth

Directions:
Directions:
Melt butter in skillet and sauté onions and celery for about 5 minutes or until soft. Add flour, cook for 5 minutes, stirring constantly.
Add half & half and bring to a full boil to thicken while stirring.
Add vegetables and all remaining ingredients to skillet and heat to boiling. Stir to prevent scorching.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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