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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Corn Chowder Recipe

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This recipe for Corn Chowder is from The Toledo Area Chapter APA Celebrates National Payroll Week!, 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:  
1 Tbsp. vegetable oil
2 Tbsp. finely diced celery
2 Tbsp. finely diced onion
2 Tbsp. finely diced green pepper
1 package (10 oz) frozen whole kernel corn
1 cup peeled, diced, 1/2-inch raw potatoes
2 Tbsp. chopped fresh parsley
1 cup water
1/4 tsp. salt
Black pepper to taste
1/4 tsp. paprika
2 Tbsp. flour
2 cups low-fat (1%) or skim milk
Directions:
Directions:
Heat oil in medium saucepan. Add celery, onion, and green pepper and saute for 2 minutes. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.

Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

 

 

 

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