Old Fashioned Corn Chowder

Name: Old Fashioned Corn Chowder
Ingredients: 4 slices bacon; 2 medium onions, chopped; 3 to 4 medium potatoes, peeled and diced; 1/2 c. water; 1 (1 lb.) can cream-style corn; 1 (1 lb.) can whole kernel corn; 1 (13 oz.) can evaporated milk; 1 Tbsp. butter; 2 tsp. salt; 1/8 tsp. pepper; 2 1/2 c. frozen corn; 4 c. rice milk; 1 c. water; 5 vegetable bouillon cubes; 1 large onion, chopped; 1 large sweet pepper, chopped; 1 Tbsp. vegetable oil; 1 large potato, diced; 2 carrots, diced; 2 stalks celery, diced; 1/4 c. pastry flour; black pepper to taste

22 ingredients

15 steps

Ingredients

4 slices bacon
2 medium onions, chopped
3 to 4 medium potatoes, peeled and diced
1/2 c. water
1 (1 lb.) can cream-style corn
1 (1 lb.) can whole kernel corn
1 (13 oz.) can evaporated milk
1 Tbsp. butter
2 tsp. salt
1/8 tsp. pepper
2 1/2 c. frozen corn
4 c. rice milk
1 c. water
5 vegetable bouillon cubes
1 large onion, chopped
1 large sweet pepper, chopped
1 Tbsp. vegetable oil
1 large potato, diced
2 carrots, diced
2 stalks celery, diced
1/4 c. pastry flour
black pepper to taste

Directions

1

Saute onion, celery and green pepper in oil (and a little water as needed to prevent sticking) for about 10 minutes.
2

Stir frequently to prevent browning.
3

Add carrots and potato (again adding a little water as needed) and cook for 10 minutes.
4

Stir occasionally to prevent browning.
5

Add flour and cook for 2 minutes, stirring frequently.
6

Add rice milk, water and vegetable bouillon cubes.
7

Bring to a boil.
8

Cover and cook at medium heat for 10 minutes.
9

Add frozen corn and cook for another 10 minutes or until potatoes are done.
10

Remove from heat.
11

Let cool for 10 minutes.
12

Puree half the soup in a blender.
13

Return blended soup back to the pot.
14

Add pepper to taste.
15

(The blended soup gives the chowder nice body, but be sure to leave half of it chunky.)