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Cheddar Corn Chowder Recipe

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This recipe for Cheddar Corn Chowder, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Day
Added: Thursday, April 9, 2009

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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