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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cheddar Corn Chowder Recipe

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This recipe for Cheddar Corn Chowder is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp olive oil
2 large potatoes, diced
2 stalks celery, thinly sliced
1/2 medium onion, diced
1/2 orange bell pepper, diced
1 cup GF chicken stock
1 can (14 oz) GF cream style corn
1 cup milk
1/2 cup frozen corn kernels
1/4 tsp dry mustard
pinch hot pepper flakes
3/4 cup shredded old Cheddar cheese, orange colored
2 tbsp to 1/4 cup snipped fresh cilantro
2 tbsp to 1/4 cup snipped fresh parsley
salt and freshly ground black pepper
Directions:
Directions:
In a large saucepan heat olive oil over medium heat. Add potatoes, celery, onion and bell peppers; cook for 5 minutes, stirring often. Add stock and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 to 20 minutes.
Stir in cream style corn, milk, frozen corn, dry mustard and hot pepper flakes. Heat gently over medium-low heat until steaming; do not boil. Add cheese, cilantro and parsley. Season to taste with salt and pepper. Serve immediately.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Add gluten free ham chunks for a hearty stew.

 

 

 

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