"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dried Beef and Corn Chowder Recipe

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This recipe for Dried Beef and Corn Chowder, by , is from The Minsi Trail Flower Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 22, 2009


1 (3-oz.) pkg. dried beef, cut up
1/2 c. chopped onion
3 Tblsp. Butter or margarine [or substitute olive oil]
3 c. diced, peeled potatoes
2 1/2 c. frozen corn [or two cans cream style corn]
1 c. water
1/2 tsp. Worcestershire sauce
1/2 tsp. dry ground mustard
1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 c. flour

• In 4-qt. Dutch oven over medium-high heat, sauté dried beef and onions in melted butter 3 minutes. Add potatoes and next 6 ingredients.
• Bring to a boil. Reduce heat. Cover and simmer 12 minutes, or until potatoes are tender. Add 3 c. milk.
• In jar, shake remaining 1 c. milk with flour until smooth. Stir into soup.
• Cook, stirring constantly until mixture thickens and simmers. Makes 6 (1 1/3 c.) servings.

Personal Notes:
Personal Notes:
For step three above for convenience put final (1) cup milk in blender and add the flour. Blend, put in small bowl and microwave in 30 second increments—whisking between each heating. Watch closely and when it start to rise up it is cooked. Stir into soup as in step four. This should prevent the flour from becoming lumpy.




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