Totally Tasty Corn Chowder – Better Than Your Grandma’s Recipe!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, celery, chicken broth, Chiquita, Clabber Girl, College Inn, Cool Whip, corn chowder, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen corn, garlic, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana yam, low sodium fat-free vegetable broth, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, skim milk, slow cooker, sweet potato, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I believe it was my sister who gave this to me – she had originally added kale to this lovely veggie chowder.
I’m not a big fan of kale so I decided to leave that out, and add some potatoes instead. I also used extra garlic (my husband loves it) and I think that’s one of the things that made this chowder so tasty. Next time I’m going to make a double batch, just to have leftovers for lunch the next day! Serve this chowder with homemade dinner rolls and you’ll get extra hugs and kisses from your family.
Ingredients
2 tablespoons Bertolli olive oil
1 onion, diced
1 cup chopped celery (optional)
1 teaspoon minced garlic
1/4 cup Gold Medal all-purpose flour
2 cups skim milk
2 cups low sodium fat-free vegetable or chicken broth
1 (16-ounce) package frozen corn
1 large Louisiana yam (sweet potato), peeled and cut into 1/2 inch cubes
2 potatoes, peeled and cut into cubes
Salt and pepper to taste
Instructions:
In large nonstick pot, heat oil and sauté onion, celery and garlic until tender, 5-7 minutes. Whisk in flour and cook, stirring constantly one minute.
Gradually add milk and broth; bring to boil, stirring several minutes or until mixture thickens. Lower heat and add corn and sweet potato, cooking until sweet potato is tender, 6-8 minutes. Season to taste. Before serving stir in kale, cooking several minutes.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick tip: To make this gluten-free, use gluten-free flour mix instead of all-purpose flour, and make sure your vegetable/chicken broth is gluten-free, too.
Pages: 1 2
