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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas Ingredients:
1/4 cup chopped onion |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup diced peeled potato (1 medium) |
1 cup water |
1 chicken bouillon cube |
1 cup fresh or frozen corn |
1 to 2 teaspoons finely chopped jalapeno or green chilies |
2 cups milk |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
dash paprika |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add the corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes. Yield: 2 servings.
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