| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter |
| 1 | md | Onion, chopped well |
| 1 | lg | Tomato, peeled and chopped |
| 1/4 | c | Flour |
| 4 | c | Water |
| 5 | Chicken bouillon cubes | |
| 2 | cn | Whole kernal corn |
| 1 | cn | Creamed corn |
| 1/2 | lb | Cooked and cubed chicken (breast works best) (up to 1) |
| 1 | c | Milk |
| 8 | oz | Cubed velveeta |
| Pepper |
INSTRUCTIONS
Hi all you happy cooks and eaters! I just sifted through all the mail, and was so surprised no one sent a corn chowder recipe in. This is a seriously revised version of one I found in Southern Living Magazine early in the summer. I have taught it to my students and they loved it, as does my family. It is not a traditional version, but QUITE tasty. Melt the butter in a large soup pot. Cook the onion until tender. Stir in the tomato and flour (you will have a thick paste...it's ok). Stir in the water, chicken cubes, and corn. Simmer for about 20 minutes. Add the chicken and the milk. Allow the soup to heat up and add the cheese slowly, allowing it to melt. Posted to EAT-L Digest 19 October 96 Date: Sun, 20 Oct 1996 14:05:11 +0900 From: Randall and Maria Gibson <gibsonr@KIC.OR.JP>
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