Prep 15 mins
Cook 25 mins
Leftover corn on the cob usually gets thrown out. Not anymore!
- 1 tablespoon margarine
- 3 cups corn (fresh or frozen)
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1 (14 1/2 ounce) canwhole potatoes, diced
- 1 (14 ounce) can chicken broth
- 1 garlic clove, minced
- 1 (15 1/4 ounce) can cream-style corn
- 2 cups 2% low-fat milk
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon celery salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 teaspoons parsley flakes
- 2 teaspoons Worcestershire sauce
- 1⁄4 cup flour
- Melt margarine in Dutch oven being careful not to burn.
- Sauté onion and celery until softened.
- Blend 1/2 cup milk and 1/4 cup flour; set aside.
- Add remaining ingredients into pan and simmer about 15 minutes.
- Add flour and milk mixture to chowder slowly and simmer to desired thickness.
- Additional milk may be added if too thick.
- *If using frozen corn, let thaw and drain before adding.
I love corn chowder and this was an amazingly easy recipe and tasty too! I lieft out the celery because I don't like it, and used 2 cups of frozen hashbrowns instead of the canned potatoes.
This was excellent. I did have to make a couple of changes, like I didn't have celery so I left it out and also I had no basil. I also used a little bit of extra salt, all minor changes so I think with or without these you will enjoy this recipe a lot.
This was excellent and easy, everyone loved it! I didn't use canned potatoes, I parcooked small red ones and diced with the skins. I also used some fresh parsley and basil. If you have a Trader Joe's near you use their white frozen corn SO sweet! Added extra milk to thin (used 1%) and kept in slow cooker. Great for a big party!