Corn Chowder

Name: Corn Chowder
Ingredients: 1 tablespoon margarine; 3 cups corn (fresh or frozen); 1 cup chopped onion; 1/2 cup chopped celery; 1 (14 1/2 ounce) can whole potatoes, diced; 1 (14 ounce) can chicken broth; 1 garlic clove, minced; 1 (15 1/4 ounce) can cream-style corn; 2 cups 2% low-fat milk; 1/2 teaspoon dried basil; 1/2 teaspoon celery salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons parsley flakes; 2 teaspoons Worcestershire sauce; 1/4 cup flour

15 ingredients

7 steps

Ingredients

1 tablespoon margarine
3 cups corn (fresh or frozen)
1 cup chopped onion
1/2 cup chopped celery
1 (14 1/2 ounce) can whole potatoes, diced
1 (14 ounce) can chicken broth
1 garlic clove, minced
1 (15 1/4 ounce) can cream-style corn
2 cups 2% low-fat milk
1/2 teaspoon dried basil
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1 1/2 teaspoons parsley flakes
2 teaspoons Worcestershire sauce
1/4 cup flour

Directions

1

Melt margarine in Dutch oven being careful not to burn.
2

Saute onion and celery until softened.
3

Blend 1/2 cup milk and 1/4 cup flour; set aside.
4

Add remaining ingredients into pan and simmer about 15 minutes.
5

Add flour and milk mixture to chowder slowly and simmer to desired thickness.
6

Additional milk may be added if too thick.
7

*If using frozen corn, let thaw and drain before adding.