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CORN AND POTATO CHOWDER




Source of Recipe


watkins


Recipe Introduction



Directions
In large kettle, heat liquid spice over medium heat. Add the onions, celery and carrots; sautéé for 5 minutes or until onion begins to soften. Add water, potatoes, soup base, bay leaf, dry mustard and celery seed; mix well. Bring to a boil. Cover, reduce heat and simmer for 12 to 15 minutes or until potatoes are tender. Combine milk and flour and stir into soup along with corn. Cook, stirring constantly, until soup begins to thicken. Remove from heat and season with pepper to taste.


List of Ingredients




1 Tbsp. Watkins Onion Liquid Spice
1 Watkins Bay Leaf
2 cups chopped onion
1/2 tsp. Watkins Dry Mustard
3/4 cup diced celery
1/4 tsp. Watkins Celery Seed
3/4 cup diced carrot
1 cup nonfat milk
2-1/2 cups water
2 Tbsp. all-purpose flour3 cups diced peeled potatoes
1 pkg. (10 oz.) frozen whole kernel corn
1/3 cup Watkins Cream Soup Base
Watkins Black Pepper


Recipe



Directions
In large kettle, heat liquid spice over medium heat. Add the onions, celery and carrots; sautéé for 5 minutes or until onion begins to soften. Add water, potatoes, soup base, bay leaf, dry mustard and celery seed; mix well. Bring to a boil. Cover, reduce heat and simmer for 12 to 15 minutes or until potatoes are tender. Combine milk and flour and stir into soup along with corn. Cook, stirring constantly, until soup begins to thicken. Remove from heat and season with pepper to taste.