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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wanda Glover-Toledo Zoo
Added: Tuesday, July 15, 2008


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

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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