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corn chowder

(1 rating)
BrnJune avatar
Recipe by
Brenda Forbes
@BrnJune
Red Rock, TX

This corn chowder is very spicy but very good!! I like to garnish with grated cheese and 2-3 tortilla chips in each bowl. Nutritionial Info Per Serving: 186 Calories, 5 g. fat, 5 mg. cholesterol, 205 mg. sodium.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For corn chowder

  • 1 Tbsp
    vegetable oil
  • 2 Tbsp
    celery, finely diced
  • 2 Tbsp
    onion, finely diced
  • 2 Tbsp
    green bell pepper, finely diced
  • 10 oz
    whole kernel corn, frozen
  • 1 c
    potatoes, peeled/diced, 1/2" pieces
  • 2 Tbsp
    parsley, fresh, chopped
  • 1 c
    water
  • 1/4 tsp
    salt
  • 1/4 tsp
    paprika
  • pepper, to taste
  • 2 Tbsp
    flour
  • 2 c
    low fat or skim milk
  • 1/8 - 1/4 c
    "hot as hell" relish (from h.e.b. grocery store)

How To Make corn chowder

  • 1
    Heat oil in medium saucepan. Add celery, onion, and green pepper; saute for 2 minutes. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil, reduce heat to medium and cook covered about 10 minutes or until potatoes are tender.
  • 2
    Place flour and 1/2 cup milk in a jar with a tight tight lid and shake vigorously; add to cooked vegetables and add remaining milk. Cook stiring contstantly until mixture thickens and comes to a slow boil. Stir in "Hot as Hell" Relish and parsley.
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