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| Home -> [Cereals, Corn, Soups & Stews, Vegetables] -> [Midwest corn chowder Recipe] |
Midwest corn chowder
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cereals, Corn, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 10
| oz | Frozen corn kernels | | 1/2
| cup | Potatoes, peeled and cubed | | 1/2
| cup | Chopped onions | | 1/3
| cup | Water | | 1
| tsp | Instant chicken bouillon gra | | 1/8
| tsp | Ground pepper, white or blac | | 1 1/2
| cup | Skim milk | | 2
| tbsp | Nonfat dry milk powder | | 2
| tbsp | All-purpose flour | | 1/4
| cup | Skim milk | | 1
| tbsp | Bacon, cooked, crumbled |
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Procedures:
| 1 | Recipe by: midwest living, february 1995 in a large saucepan, stir together the frozen corn, potatoes, onions, water, bouillon granules and pepper. | | 2 | Bring to boiling; reduce the heat. | | 3 | Cover and simmer the mixture for about 10 minutes, or until the corn and potatoes are just tender, stirring occasionally. | | 4 | Stir in the 1 ?cups skim milk. | | 5 | In a small mixing bowl, stir together the dry milk powder and the flour. | | 6 | Gradually stir in the remaining ?cup milk until the mixture is smooth. | | 7 | Stir into the corn mixture. | | 8 | Cook and stir until the mixture is thickened and bubbly. | | 9 | Cook and stir the soup for 1 minute longer. | | 10 | Ladle into soup bowls to serve. | | 11 | Sprinkle with the cooked bacon pieces. | | 12 | nutrition analysis: 172 calories, 8g protein, 34g carbohydrate, 2g fat, 2 mg cholesterol, 339mg sodium. |
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