Triple-Corn Chowder - 5/16/04

Triple-Corn Chowder
A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.

1 cup loose-pack frozen whole kernel corn
1/4 cup chopped green or sweet red pepper
1/4 cup water
2 Tbs chopped onion
1 tsp instant chicken bouillon granules
1/8 tsp pepper
1 cup milk
2 Tbs yellow cornmeal
1/4 cup chopped sliced dried beef or fully cooked ham
2 Tbs corn nuts or coarsely broken corn chips (optional)

  1. In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.

  2. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.

  3. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.

Servings: 2

Source: Better Homes and Gardens®
Copyright 2002. Meredith Corp.