Midwest Corn Chowder
Source of Recipe
Pantry Challenged and Frugal
List of Ingredients
1 10-ounce package frozen whole kernel corn
1/2 cup cubed, peeled potato (1/2 medium)
1/2 cup chopped onion (1 medium)
1/3 cup water
1 teaspoon instant chicken bouillon granules
1/8 teaspoon white or black pepper
1 1/2 cup fat-free milk
2 tablespoon non-fat dry milk powder
2 tablespoon all-purpose flour
1/4 cup fat-free milk
1 tablespoon cooked bacon pieces
Recipe
1. In a large saucepan, stir together corn, potato, onion, water,
chicken bouillon granules, and pepper. Bring to boiling; reduce heat.
Cover and simmer about 10 minutes or just until the corn and potatoes
are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
2. In a small bowl, stir together dry milk powder and flour.
Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-
flour mixture into corn mixture in saucepan. Cook and stir until
mixture is thickened and bubbly. Coo! k and stir for 1 minute more. To
serve, ladle into soup bowls. Sprinkle with bacon pieces. Makes 4
side-dish servings.
|
|
member logon
