Triple-Corn Chowder
The combination of frozen corn, cornmeal, and corn nuts provides appealing taste and texture to this side-dish soup recipe for two.
Ingredients
-
1 cup loose-pack frozen whole kernel corn
-
1/4 cup chopped green or sweet red pepper
-
1/4 cup water
-
2 tablespoons chopped onion
-
1 teaspoon instant chicken bouillon granules
-
Dash pepper
-
1 cup milk
-
2 tablespoons yellow cornmeal
-
1/4 cup chopped sliced dried beef or fully cooked ham
-
2 tablespoons corn nuts or coarsely broken corn chips (optional)
Directions
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.
Menu Idea
With this full-flavored soup, serve pork or chicken sandwiches, and chocolate chunk cookies.
Nutrition information
Calories 194, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 17 mg, Sodium 1108 mg, Carbohydrate 30 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 16%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Potato-and-Canadian Bacon Chowder
With just seven ingredients and 35 minutes to spare, you can have homemade soup. The key is a package of au gratin potato mix.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
