Corn Chowder

  • Monday, October 8, 2012

Corn Chowder

Ingredients and Preparation Ingredients Measures Vegetable oil 1 tablespoon Celery, finely diced 2 tablespoons Onion, finely diced 2 tablespoons Green pepper, finely diced 2 tablespoons Frozen whole kernel corn 1 package (10 ounces) Raw potatoes, peeled, diced in 1/2-inch pieces 1 cup Fresh parsley, chopped 2 tablespoons Water 1 cup Salt ¼ teaspoon Black pepper to taste Paprika ¼ teaspoon Flour 2 tablespoons Lowfat or skim milk 2 cups 1.    Directions 2.    Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes. 3.    Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. 4.    Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously. 5.    Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. 6.    Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.

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