WINTER CORN CHOWDER
List of Ingredients
- 2 TEASPOONS OLIVE OIL
- 1 1/2 CUPS FROZEN CHOPPED ONIONS
- 2 CUPS CUBED FROZEN HASH BROWN POTATOES
- 2 ( 14 1/2 OUNCES EACH ) FAT FREE CHICKEN BROTH
- 3 1/2 CUPS FROZEN CORN KERNELS
- 2 TABLESPOONS REDUCED FAT REAL BACON BITS, NOT IMMITATION
- 1 TEASPOON WORCESTERSHIRE SAUCE
- 2 DASHES HOT PEPPER SAUCE, OPTIONAL
- 1/2 CUP WHOLE OR LOW FAT MILK OR 1/2 AND 1/2
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- SOUP SEASONING MIX:
- 1 TEASPOON SALT
- 3/4 TEASPOON ONION POWDER
- 1/2 TEASPOON GARLIC POWDER
- 1/2 TEASPOON DRIED THYME
- 1/2 TEASPOON DRY MUSTARD POWDER
- 1/4 TEASPOON PAPRIKA
- 1/4 TEASPOON DRIED MARJORAM
Instructions
- HEAT THE OIL IN A 4 1/2 QUART DUTCH OVEN OR SOUP POT OVER HIGH HEAT. ADD THE ONIONS AND POTATOES, AND COOK UNTIL THEY START TO BROWN AND STICK TO THE POT BOTTOM, ABOUT 3 MINUTE. STIR OCCASIONALLY.
- MIANWHILE, MAKE THE SOUP SEASONING MIX. COMBINE ALLL OF THE SPICES IN A SMALL CUP STIRRING TO MIX WELL. ( MAKES ABOUT 1 TABLESPOON)
- WHEN THE ONIONS AND POTATOES ARE BROWN ON THE EDGES, ADD 1 CAN OF CHICKEN BROTH. STIR VIGOROUSLY AND SCRAPE ALL OF THE BROWN BITS FROM THE POT BOTTOM.
- ADD THE SECOND CAN OF BROTH, SOUP SEASONING MIX,, CORN, BACON BITS, WORCESTERSHIRE AND HOT PEPPER SAUCE IF USING. STIR TO MIX . COVER THE POT AND BRING THE SOUP TO A BOIL. BOIL 12 MINUTES TO DEVELOP THE FLAVOR, STIRRING OCCASIONALLY.
- REDUCE THE HEAT TO MEDIUM AND ADD THE MILK. RE-COVER AND COOK 1 MINUTE TO HEAT THE MILK THROUGH. SERVE AT ONCE OR LET STAND OFF THE HEAT UNTIL READY TO SERVE.
- SERVES 6
- SOURCE:DESPERATION DINNERS
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