September 2001 - RECIPE OF THE MONTH
Soups & Sandwiches
Potato & Corn Chowder
Debbie S.
|
Makes:
|
4
C. |
8
C. |
12
C. |
16
C. |
20
C. |
24
C. |
|
|
|
|
|
|
|
|
|
Ingredients: |
|
|
|
|
|
|
|
Butter/Margarine |
1
T. |
2
T. |
3
T. |
1/4
C. |
1/4
C. + 1 T. |
1/4
C. + 2 T. |
|
White
onion; chopped |
1/2
C. |
1
C. |
1
1/2 C. |
2
C. |
2
1/2 C. |
3
C. |
|
Corn;
frozen or fresh |
3
C. |
6
C. |
9
C. |
12
C. |
15
C. |
18
C. |
|
Chicken
broth |
3
C. |
6
C. |
9
C. |
12
C. |
15
C. |
18
C. |
|
Potato;
peeled and diced |
1
large |
2
large |
3
large |
4
large |
5
large |
6
large |
|
Salt |
1/2
t. |
1
t. |
1
1/2 t. |
2
t. |
2
1/2 t. |
1
T. |
|
Ground
pepper |
1/4
t. |
1/2
t. |
3/4
t. |
1
t. |
1
1/4 t. |
1
1/2 t. |
|
Bacon
slices; cooked crisp |
3 |
6 |
9 |
12 |
15 |
18 |
Assembly
Directions:
In
a soup pot, heat the butter/margarine.
Cook the onions in the butter until golden.
Freezing
and Cooking Directions:
Chowder may be eaten now or cooled completely and frozen in freezer bags or rigid freezer containers.
To serve:
Thaw
completely and either heat it up in the microwave or
on the stove.
Debbie's
Comments:
I
hope that you enjoy this hearty soup.
It is low in fat and extremely easy to fix.
I love to serve this with fresh baked bread
and a tossed salad with raspberry balsamic vinegar.
Enjoy!
Nanci’s
Comments:
I used my food processor to puree the soup by spooning out the corn and potatoes with a slotted spoon and leaving the broth/liquid in the soup pot.
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