 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I cut this recipe out of the Milwaukee Journal Sentenal many years ago so I don't remember who originally submitted it. I love this tasty, comfort food chowder. It's great on a cold winter day. Or when the corn is fresh off the cob. You can also add cooked ham or chicken if you would like a meaty chowder. Ingredients:
1 quart water |
7 chicken bouillon cubes |
1/2 teaspoon white pepper |
1/2 cup onion (chopped) |
1 cup sliced fresh mushrooms (or sliced canned mushrooms) |
2 cups frozen corn (or fresh corn in season) |
1 cup diced potato |
1 cup diced carrot |
1/2 cup butter |
1/2 cup flour |
2 cups milk or 2 cups light cream |
cooked bacon bits (to garnish) |
Directions:
1. Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
2. Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
3. Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
4. Serve hot garnished with bacon bits if desired.
|
|