Double-Corn Chowder

Name: Double-Corn Chowder
Ingredients: 1 (10 ounce) package frozen whole corn; 1/2 cup water; 1/2 cup green peppers or 1/2 cup red bell pepper, chopped; 1/4 cup chopped onion; 2 teaspoons instant chicken bouillon granules; 1/8 teaspoon pepper; 2 cups milk; 3 tablespoons all-purpose flour; 1/2 cup chopped sliced dried beef or 1/2 cup ham; 1/4 cup corn nuts (optional) or 1/4 cup coarsely broken corn chips (optional)

10 ingredients

15 steps

Ingredients

1 (10 ounce) package frozen whole corn
1/2 cup water
1/2 cup green peppers or 1/2 cup red bell pepper, chopped
1/4 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
2 cups milk
3 tablespoons all-purpose flour
1/2 cup chopped sliced dried beef or 1/2 cup ham
1/4 cup corn nuts (optional) or 1/4 cup coarsely broken corn chips (optional)

Directions

1

In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
2

Bring to boiling:reduce heat.
3

Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
4

Stir together milk and flour.
5

Stir into corn mixture.
6

Cook and stir till thickened and bubbly.
7

Cook and stir for 1 minute more.
8

Stir in dried beef.
9

If desired, garnish each serving with corn nuts or chips.
10

For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
11

For Mexican Corn Chowder:
12

Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
13

Add 1 7-ounce can diced tomatoes, cut up.
14

3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
15

Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.