INDIAN CORN CHOWDER
I cut this recipe out of the Milwaukee Journal Sentenal many years ago so I don't remember who originally submitted it. I love this tasty, comfort food chowder. It's great on a cold winter day. Or when the corn is fresh off the cob. You can also add cooked ham or chicken if you would like a meaty chowder.
Provided by Bonnie Young
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
- Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
- Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
- Serve hot garnished with bacon bits if desired.
Nutrition Facts : Calories 370.1, Fat 20, SaturatedFat 11.9, Cholesterol 52.7, Sodium 1312.6, Carbohydrate 43.4, Fiber 4.4, Sugar 2.7, Protein 9.2
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