Difference between revisions of "Alternative:Corn Chowder"
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{{recipesummary|Soup recipes|6|1 hour|1}} | {{recipesummary|Soup recipes|6|1 hour|1}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | |
| − | | [[ | + | | [[Native American cuisine|Native American cuisine]] |
| − | | [[ | + | | [[Corn|corn]] |
| − | | [[ | + | | [[Soups|soups]] |
=Corn Chowder= | =Corn Chowder= | ||
| Line 10: | Line 10: | ||
===Ingredients=== | ===Ingredients=== | ||
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoon]] [[Butter|butter]] or [[Margarine|margarine]] |
| − | * 1 [[ | + | * 1 [[Cup|cup]] [[Chop|chopped]] [[Onion|onion]] |
| − | * ½ cup chopped [[ | + | * ½ cup chopped [[Celery|celery]] |
| − | * 1½ cups [[ | + | * 1½ cups [[Dice|diced]], pared [[Potato|potatoes]] (cut in ½-[[Inch|inch]] cubes) |
| − | * 2 cups [[ | + | * 2 cups [[Corn|corn]]. fresh or frozen |
| − | * 1½ cups [[ | + | * 1½ cups [[Water|water]] |
| − | * 2 chicken [[ | + | * 2 chicken [[Bouillon Cube|bouillon cubes]] |
| − | * ¼ teaspoon [[ | + | * ¼ teaspoon [[Thyme|thyme]] |
| − | * 1 cup [[ | + | * 1 cup [[Milk|milk]] |
| − | * 1 cup [[ | + | * 1 cup [[Cream|light cream]] |
| − | * [[ | + | * [[Salt|Salt]] and [[Pepper|pepper]] to taste |
===Procedure=== | ===Procedure=== | ||
| − | # In a [[ | + | # In a [[Saucepan|medium saucepan]], melt butter; add onion and celery and cook until tender. |
# Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme. | # Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme. | ||
| − | # Cover and [[ | + | # Cover and [[Simmer|simmer]] for 15 minutes, or until potatoes and corn are tender. |
# Add milk and cream. | # Add milk and cream. | ||
# Heat through. | # Heat through. | ||
| Line 34: | Line 34: | ||
* If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for hotter flavor. | * If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for hotter flavor. | ||
| − | + | ||
| − | [[Category:Native American | + | [[Category:Native American cuisine]] |
| − | [[Category:American | + | |
| − | [[Category:Camping | + | [[Category:American Recipes]] |
| − | [[Category:Soup | + | [[Category:Camping Recipes]] |
| − | [[Category:Celery | + | [[Category:Soup Recipes]] |
| − | [[Category:Corn | + | [[Category:Celery Recipes]] |
| − | [[Category:Milk | + | [[Category:Corn Recipes]] |
| − | [[Category:Onion | + | [[Category:Milk Recipes]] |
| − | [[Category:Potato | + | [[Category:Onion Recipes]] |
| − | [[Category:Thyme | + | [[Category:Potato Recipes]] |
| − | [[Category:Gluten-free | + | [[Category:Thyme Recipes]] |
| + | [[Category:Gluten-free Recipes]] | ||
Latest revision as of 17:28, 9 May 2012
| Alternative:Corn Chowder | |
|---|---|
| Category: | Soup recipes |
| Servings: | 6 |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine
| Native American cuisine | corn | soups
Corn Chowder
This is the way your grandparents warmed up on a winter's day.
Ingredients
- 2 tablespoon butter or margarine
- 1 cup chopped onion
- ½ cup chopped celery
- 1½ cups diced, pared potatoes (cut in ½-inch cubes)
- 2 cups corn. fresh or frozen
- 1½ cups water
- 2 chicken bouillon cubes
- ¼ teaspoon thyme
- 1 cup milk
- 1 cup light cream
- Salt and pepper to taste
Procedure
- In a medium saucepan, melt butter; add onion and celery and cook until tender.
- Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
- Cover and simmer for 15 minutes, or until potatoes and corn are tender.
- Add milk and cream.
- Heat through.
Tips, Notes, and Variations
- If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for hotter flavor.
