Fall Corn Chowder

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

What You Need:

  • 1 10-ounce bag of frozen corn kernels
  • 1/2 cup of cubed potatoes (peeled)
  • 1/2 cup chopped onion
  • 1/4 cup chopped red pepper
  • 1/3 cup water
  • 1 1/3 cups milk
  • 2 tablespoons flour
  • 1 tablespoon margarine or butter
  • 2 teaspoons powdered chicken bouillon
  • 1/4 teaspoon black pepper

What You Do:

  1. In large saucepan combine corn, onion, potatoes, red pepper, water, bouillon, and black pepper.
  2. Bring to boiling and then cover pan and reduce heat to simmering and cook for 10 minutes, stirring occasionally.
  3. Mix in the milk and the margarine/butter. Blend well. Add the flour to thicken the soup and blend well again.
  4. Cook and stir for another 2 minutes, then remove from heat and serve. Add fresh parsley for garnishment (optional.)

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