Corn chowder

Corn chowder

Ingredients/Components

• salt - 1/2 tsp
• margarine - 1 Tbsp
• plus 2 Tbsp - 1/4 c
• pepper - 1/4 tsp
• Worcestershire sauce - 1 tsp
• ground red pepper - 1/8 tsp
• chopped onion - 2 c
• cloves garlic, minced - 2 item
• low-fat milk - 2 c
• diced celery - 1 c
• corn - 4 c
• pieces bacon, cooked - 2 item
• cans low sodium chicken broth - 2 1/2
• peeled, diced, baking potato

How to make corn chowder:

Blend 2 1/2 cups corn until smooth; set aside. Melt margarine over medium heat. Add onion and next 3 ingredients. Saute 10 minutes or until vegetables are tender. Add potato and broth; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until potato is tender. Add the corn puree and remaining 1 1/2 cups corn. Cook 10 minutes.

Place flour and next 3 ingredients in a small bowl. Gradually add milk and Worcestershire sauce, blending with a wire whisk. Add to chowder. Cook over medium heat until thickened.

Recipe categories: Corn, Soups & stews, Chowders.