Indian Corn Chowder

12 ingredients
4 steps

Ingredients

  • 1 quart water
  • 7 chicken bouillon cubes
  • 1/2 teaspoon white pepper
  • 1/2 cup onion (chopped)
  • 1 cup sliced fresh mushrooms (or sliced canned mushrooms)
  • 2 cups frozen corn (or fresh corn in season)
  • 1 cup diced potato
  • 1 cup diced carrot
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 cups milk or 2 cups light cream
  • cooked bacon bits (to garnish)

Directions

  1. 1
    Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
  2. 2
    Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
  3. 3
    Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
  4. 4
    Serve hot garnished with bacon bits if desired.

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