photo by Stacky5
- Ready In:
- 1 tablespoon margarine
- 3 cups corn (fresh or frozen)
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1 (14 1/2 ounce) can whole 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.
Questions & Replies
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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!
This was very good! I did make a few changes, but not much...I added some left-over chicken breast meat and used whole milk instead of 2%. I also added 2 peeled and chopped potatoes instead of the canned (because I didn't have any canned potatoes...) Cooked it for about 15 minutes longer and added 1 tsp. salt and an extra pat of butter....But YUM! Had 2 teenage guests at my house unexpectedly, and they had 2nds and 3rds of this soup! Very easy, and very good! Thank you for the recipe! :)