10/19/2015 Corn Chowder
Recipe Courtesy of Cindy Schumacher
½ cup butter or margarine
2 potatoes, peeled and diced
2 ribs celery, finely chopped
2 Tbsp. chopped green or sweet red pepper
1 medium onion, peeled and chopped
2 Tbsp. flour
1 tsp. salt
1 cup water
2 Tbsp. instant chicken bouillon
32 oz. frozen corn
3-4 cups half ‘n’ half, milk, or cream (or combination)
Sauté first five ingredients about 10 minutes or until almost tender.
Blend in the flour and salt and cook one minute.
Stir in the water and bouillon, stirring constantly for 3-4 minutes.
Then add corn and milk/half ‘n’ half/cream.
Gently heat through.