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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love corn chowder, have a pot on now! Ingredients:
3 potatoes, peel and chop |
2 teaspoons chicken bouillon granules |
1 dash black pepper |
10 ounces corn, frozen whole kernel |
6 ounces american cheese, shredded |
1 cup water |
1/8 teaspoon red pepper, ground |
3 cups milk |
2 tablespoons flour |
1 tablespoon parsley, snipped |
Directions:
1. In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
2. Bring to boilin g; reduce heat. Cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally.
3. Stir in 2 1/2 cups of the milk and the corn.
4. In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly.
5. Cook and stir for 1 minute more. Add cheese; stir till melted.
6. Spoon into 4 soup bowls.
7. Top each serving with parsley.
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