member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Triple-Corn Chowder


    Source of Recipe


    Marla

    Recipe Introduction


    A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup

    List of Ingredients




    Triple-Corn Chowder




    1 cup loose-pack frozen whole kernel corn
    1/4 cup chopped green or sweet red pepper
    1/4 cup water
    2 Tbs chopped onion
    1 tsp instant chicken bouillon granules
    1/8 tsp pepper
    1 cup milk
    2 Tbs yellow cornmeal
    1/4 cup chopped sliced dried beef or fully cooked ham
    2 Tbs corn nuts or coarsely broken corn chips (optional)


    Recipe



    1 In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.

    2 In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through. 3 To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips.

    Makes 2 side-dish servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |