Cookbook:Corn Chowder I

Corn Chowder I
Category	Soup recipes
Servings	6
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Native American cuisine | corn | soups

Ingredients

• 2 tablespoon butter or margarine
• 1 cup chopped onion
• ½ cup chopped celery
• 1½ cups diced, pared potatoes (cut in ½-inch cubes)
• 2 cups corn, fresh or frozen
• 1½ cups water
• 2 chicken bouillon cubes
• ¼ teaspoon thyme
• 1 cup milk
• 1 cup light cream
• Salt and pepper to taste

Procedure

1. In a medium saucepan, melt butter; add onion and celery and cook until tender.
2. Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
3. Cover and simmer for 15 minutes, or until potatoes and corn are tender.
4. Add milk and cream.
5. Heat through.

Tips, Notes, and Variations

• If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for spicier flavor.