Wednesday, September 03, 2003
Corn Chowder
Our swim club had a corn roast last weekend, and instead of running out of corn – which happens some years, they had extra. They requested that as we left could we please take some of the corn, which we did.
I brought it home and cut what we didn’t eat right away - off the cobs (it was sooo good, and sooo sweet), and tonight, I made corn chowder with the left overs:
Corn Chowder
2 cans chicken stock
3 stalks celery
1/3 cup minced onion
1/3 cup minced green pepper
6 ears corn or 2 cans
1/8 teaspoon garlic powder
1 teaspoon salt
1 1/4 cup milk
1/3 cup flour
To chicken stock, add celery, onion, green pepper, corn, garlic powder, salt & pepper. Cook over medium heat 15 minutes.
Add skim milk and flour, whisked together, and heat till thick.
