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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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From Pillsbury Fix It Fast, this can be on the table in 25 minutes. Ingredients:
1 (14 3/4 ounce) can cream-style corn |
1 (11 ounce) can vacuum-packed whole mexicorn whole kernel corn |
1 teaspoon chipotle chile in adobo, finely chopped |
1/4 teaspoon adobo sauce (from can of chipotle chiles) |
1/8 teaspoon cumin |
2 1/4 cups milk |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
Directions:
1. In 2-quart saucepan, combine cream-style corn, corn with peppers, chile, adobo sauce and cumin; mix well.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.
4. Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with wire whisk until smooth.
5. Add remaining 2 cups milk to chowder.
6. Stir in flour mixture until well blended.
7. Cook over medium heat until bubbly and thickened, stirring constantly.
8. Boil 1 minute.
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