Corn Chowder

When it is cold outside, nothing is more warming than a hearty bowl of soup. This corn chowder recipe is a healthier version that is easy to make and easy on the wallet. I made a double batch for my boyfriend’s family recently and they loved this recipe.

Enjoy!

Ingredients:
3 cups frozen whole-kernel corn
3/4 cup onion, chopped (1 large)
2/3 cup green pepper, chopped
2 tablespoons canola oil
1 14-ounce can of chicken broth
2 cups water
1 large potato, peeled and cubed
5 teaspoons flour

1/4 teaspoon salt & pepper
1/2 teaspoon garlic powder
1 2/3 cups milk
OPTIONAL: dash of cayenne pepper and bacon slices (cooked and crumbled)

Directions:
1. In large pot, cook onion and green pepper in canola oil until vegetables are tender. Add chicken broth, water and potato.

2. Bring ingredients to boil, then reduce heat to simmer for 10 minutes with pot covered.
3. After 10 minutes, add corn and simmer, covered, another 10 minutes until potatoes are cooked through.
4. Meanwhile, in small bowl combine flour, salt, black pepper and garlic powder. Whisk the milk into the flour mixture and add to pot. Stir milk into corn soup mixture until it is slightly thickened.

5. If desired, add crumbled bacon right into the soup and/or add dash or two of cayenne pepper for a little kick.

Let me know what you think of this or any of my recipes, This e-mail address is being protected from spambots. You need JavaScript enabled to view it