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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. I go this recipe from someone I work with. It's quick and tasty, notes Donna Hackman of Bedford, Virginia. Ingredients:
1 large onion, chopped |
1 medium sweet red pepper, chopped |
1 teaspoon canola oil |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cumin |
2 cups water |
1-1/3 cups cubed potatoes |
1 teaspoon chicken bouillon granules |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
2 cups frozen corn |
1 can (12 ounces) fat-free evaporated milk |
1/4 cup minced fresh cilantro |
Directions:
1. In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender.
2. Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro. Yield: 6 servings.
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