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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Leftover corn on the cob usually gets thrown out. Not anymore! Ingredients:
1 tablespoon margarine |
3 cups corn (fresh or frozen) |
1 cup chopped onion |
1/2 cup chopped celery |
1 (14 1/2 ounce) can whole potatoes, diced |
1 (14 ounce) can chicken broth |
1 garlic clove, minced |
1 (15 1/4 ounce) can cream-style corn |
2 cups 2% low-fat milk |
1/2 teaspoon dried basil |
1/2 teaspoon celery salt |
1/4 teaspoon black pepper |
1 1/2 teaspoons parsley flakes |
2 teaspoons worcestershire sauce |
1/4 cup flour |
Directions:
1. Melt margarine in Dutch oven being careful not to burn.
2. Sauté onion and celery until softened.
3. Blend 1/2 cup milk and 1/4 cup flour; set aside.
4. Add remaining ingredients into pan and simmer about 15 minutes.
5. Add flour and milk mixture to chowder slowly and simmer to desired thickness.
6. Additional milk may be added if too thick.
7. *If using frozen corn, let thaw and drain before adding.
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