PORTLAND, Maine (NEWS CENTER) -- Kitty Broihier from Guiding Stars gives some tips on making Corn Chowder in 3 easy steps.
Number of Servings: 4 (346 G )
Prep Time: 20 Minutes
Cook Time: 30 Minutes
1 T. vegetable oil
2 T. celery, finely diced
2 T. onion, finely diced
2 T. green pepper, finely diced
1 pkg. (12 oz.) frozen whole kernel corn
1 c. red potatoes, peeled, diced in 1/2-inch pieces
1 c. water
1/4 t. salt
Add black pepper for taste
1/4 t. paprika
2 c. low-fat or skim milk
2 T. flour
2 T. fresh parsley, chopped
1. Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.
2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
3. Place 1/2 cup of milk in jar with tight-fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.