Re: Soups
Corn Chowder
Ingredients:
2 cans chicken broth
2 cans creamed corn
5 celery stalks
5-6 carrots
1 large potato
1/2 onion
1 bag frozen corn
1 QT Half and Half (I use the fat free because it is much healthier and you can't tell the difference. You can use regular or light if you wished.)
salt, pepper, and parsley to taste
cornstarch for thickening
Directions:
Peel and chop veggies. Saute the onion in a little butter until tender. Add the chicken broth, creamed corn, and all the veggies to the pan. Season with salt, pepper, and parsley. Turn heat to high and bring to boil. Reduce heat and simmer until veggies are tender, stirring occasionally.
Add the half and half and the frozen corn. Bring heat back up to high until boiling. Correct seasoning if necessary. Reduce heat and simmer about 20-30 minutes, stirring occasionaly, to allow flavors to mix.
Thicken with cornstarch and milk.
Enjoy!
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