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Corn Chowder Recipe

   
 

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     Corn Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
6 ears of corn or 3 cups frozen whole kernel corn
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper (1 medium)
1 tablespoon cooking oil
14oz can chicken broth
1 cup cubed peeled potato (1 medium)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 black pepper
 
1 1/2 cup milk
3 slices bacon, crisp-cooked, drained, and crumbled or 2 tbs bacon bits
2 tablespoons snipped fresh parsley (optional)

Instructions
If using fresh corn, use a sharp knife to cut the kernels off the cobs and set them aside.
In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in corn, broth, and potato. Bring to boiling then reduce heat. Simmer covered for 10-15 minutes or until vegetables are tender, stirring occasionally.
In a small bowl combine flour, salt, and black pepper. Stir milk into flour mixture then add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon then heat through. If desired, garnish each serving wit parsley.


Originally Submitted
1/26/2014





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