corn chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 tablespoon(s) vegetable oil; 2 tablespoon(s) celery, finely diced; 2 tablespoon(s) onion, finely diced; 2 tablespoon(s) green bell pepper, finely diced; 10 ounce(s) whole kernel corn, frozen; 1 cup(s) potatoes, peeled/diced, 1/2" pieces; 2 tablespoon(s) parsley, fresh, chopped; 1 cup(s) water; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) paprika; - pepper, to taste; 2 tablespoon(s) flour; 2 cup(s) low fat or skim milk; 1/8 - 1/4 cup(s) "hot as hell" relish (from h.e.b. grocery store)

(1 RATING)

36 Pinches

Brenda Forbes

Red Rock, TX

Updated on Jan 16, 2011

This corn chowder is very spicy but very good!! I like to garnish with grated cheese and 2-3 tortilla chips in each bowl. Nutritionial Info Per Serving: 186 Calories, 5 g. fat, 5 mg. cholesterol, 205 mg. sodium.

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon vegetable oil
2 tablespoons celery, finely diced
2 tablespoons onion, finely diced
2 tablespoons green bell pepper, finely diced
10 ounces whole kernel corn, frozen
1 cup potatoes, peeled/diced, 1/2" pieces
2 tablespoons parsley, fresh, chopped
1 cup water
1/4 teaspoon salt
1/4 teaspoon paprika
- pepper, to taste
2 tablespoons flour
2 cups low fat or skim milk
1/8 - 1/4 cup "hot as hell" relish (from h.e.b. grocery store)

How To Make corn chowder

Step 1

Heat oil in medium saucepan. Add celery, onion, and green pepper; saute for 2 minutes. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil, reduce heat to medium and cook covered about 10 minutes or until potatoes are tender.

Step 2

Place flour and 1/2 cup milk in a jar with a tight tight lid and shake vigorously; add to cooked vegetables and add remaining milk. Cook stiring contstantly until mixture thickens and comes to a slow boil. Stir in "Hot as Hell" Relish and parsley.
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