Corn Chowder
4 fresh medium ears of corn or one 10-oz package frozen whole kernel corn
(I use 2 11 oz cans of Green Giant Niblets- whole kernel vacuum packed)
1/2 cup cubed, peeled potato
1/2 cup onion
1/3 cup water
2 tsp instant bouillon granules (or 2 cubes)
1/4 tsp pepper
1 3/4 cups milk (I use skim)
1 Tb margarine or butter
2 Tb all-purpose flour
If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. (You should have 2 cups corn.)
In a large saucepan, combine corn, pototo, onion, water, bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until just tender, stirring occasionally. Stir in 1 1/2 cups of
the milk and the margarine or butter. Combine the remaining milk and flour. Stir milk-flour mixture into corn mixture. Cook and stir till thickened
and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped chives or snipped parsley and crisp-cooked, crumbled bacon. (I use
black pepper.) Makes 4 to 6 side-dish servings.
Clam and Corn Chowder
1/4 lb salt pork, diced 1 cup cooked corn, canned or fresh
2 onions, peeled & chopped 2 cups milk
2 stalks celery, chopped 1 cup cream
2 potatoes, peeled & chopped 2 cups minced clams
1 cup clam stock Salt & pepper to taste
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions and celery in fat until tender. Add potatoes and stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer, uncoverd, 10 minutes.Do not boil. Add clams and heat through. Season with salt and pepper. If desired, garnish with reserved salt pork.
Serves 4.
(I use 2 11 oz cans of Green Giant Niblets- whole kernel vacuum packed)
1/2 cup cubed, peeled potato
1/2 cup onion
1/3 cup water
2 tsp instant bouillon granules (or 2 cubes)
1/4 tsp pepper
1 3/4 cups milk (I use skim)
1 Tb margarine or butter
2 Tb all-purpose flour
If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. (You should have 2 cups corn.)
In a large saucepan, combine corn, pototo, onion, water, bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until just tender, stirring occasionally. Stir in 1 1/2 cups of
the milk and the margarine or butter. Combine the remaining milk and flour. Stir milk-flour mixture into corn mixture. Cook and stir till thickened
and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped chives or snipped parsley and crisp-cooked, crumbled bacon. (I use
black pepper.) Makes 4 to 6 side-dish servings.
Clam and Corn Chowder
1/4 lb salt pork, diced 1 cup cooked corn, canned or fresh
2 onions, peeled & chopped 2 cups milk
2 stalks celery, chopped 1 cup cream
2 potatoes, peeled & chopped 2 cups minced clams
1 cup clam stock Salt & pepper to taste
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions and celery in fat until tender. Add potatoes and stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer, uncoverd, 10 minutes.Do not boil. Add clams and heat through. Season with salt and pepper. If desired, garnish with reserved salt pork.
Serves 4.
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