Double-Corn Chowder

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
  • Bring to boiling:reduce heat.
  • Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
  • Stir together milk and flour.
  • Stir into corn mixture.
  • Cook and stir till thickened and bubbly.
  • Cook and stir for 1 minute more.
  • Stir in dried beef.
  • If desired, garnish each serving with corn nuts or chips.
  • For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
  • For Mexican Corn Chowder:
  • Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
  • Add 1 7-ounce can diced tomatoes, cut up.
  • 3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
  • Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.
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