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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Chowder Recipe

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This recipe for Corn Chowder is from Brenda Fuller 's Cookbook , 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 Cup Frozen Pictsweet Seasoning© (onions, celery, bell pepper, etc)
1/4 Teaspoon Oil
2 1/2 Cups Chicken Stock
2 Cups Milk
3 Cups Potatoe Cubes (1 1/4 lbs)
2 Packages (10 oz) of Frozen Corn
1/4 Cup of Instant Nonfat Dry Milk
1/4 teaspoon Dry Mustard
1 Teaspoon Black Pepper
1/4 Teaspoon Lawry's Seasoning Blend©
1 Teaspoon Dried Chopped Chives

Directions:
Directions:
Saute onions, celery, bell pepper in oil in a large non-stick saucepan. Add chicken stock, milk, and potatoes. Bring to a boil, lower heat, and simmer until potatoes are tender; about 12 minutes. Add corn and cook 1 minute more. Remove 2 cups of the chowder to a food processor. Puree and return to saucepan. Add chives. Stir in dry milk, mustard, seasoning blend and pepper. Serve immediately. Makes 8 cups.





Number Of Servings:
Number Of Servings:
8 Cups
Personal Notes:
Personal Notes:
Adapted from the Demery-Farley-Syas-Taylor Cookbook.

 

 

 

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