Triple-Corn Chowder

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Triple-Corn Chowder
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The Head ChefOctober 26, 2015
Servings
2
Servings
2
Triple-Corn Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Head ChefOctober 26, 2015
Servings
2
Servings
2

Instructions
  1. In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.
  2. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.
  3. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.
Recipe Notes

A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.

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