Corn Chowder

Warm up on a cold winter's day

Customer Rating: not rated

0 Ratings 2 Comments

Yield: 6 servings

Ingredients

3	tablespoons	butter or margarine

1	cup	diced cooked ham

1/2	cup	chopped onion

1/2	cup	chopped celery

1/2	cup	chopped green or red pepper

2	cups	chicken broth

1	cup	diced potatoes

1/8	teaspoon	pepper

1 1/2	cups	milk

1/2	cup	heavy cream

1	can	(17 ounces) whole kernel corn

1	jar	(2 ounces) sliced pimientos, drained

		Paprika

Directions:

Melt butter in large saucepan. Saute ham 5 minutes and set aside.

Saute onion, celery and green pepper until onion is transparent. Add chicken broth, potatoes, and pepper. Cover and cook over moderate heat about 20 minutes, or until potatoes are just tender.

Add milk, cream, corn, reserved ham and pimientos. Reduce heat and cook until thoroughly heated. Do not boil.

Spoon into bowls and garnish each serving with paprika.

Customer Comments

not rated

Brigid N Hartland, WI

“Great recipe. I used bacon instead of ham, used just a bit of red pepper, doubled the recipe and thickened it with a bit of flour. Turned out great! A meal in itself!”

not rated

Anon. Waterford, MI

“Yummy recipe, I used bacon instead of ham and put in 1 can of creamed corn, will do it again soon. Maybe today :)”

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