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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Chowder Recipe

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This recipe for Corn Chowder is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c. water
2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
2 T. margarine or butter
1/2 tsp. dried basil
1 bay leaf
2 c. diced raw potatoes
1 17 oz. creamed corn
2 c. lowfat milk
1 can chopped tomatoes (Rotel is extra good)
1/4 c. shredded mozzarella cheese
1/2 T. chopped parsley or 1/2 tsp. dried parsley

Directions:
Directions:
In a stockpot combine 1st 9 ingredients. Bring to a boil. Add potatoes. Cook until tender. Add corn, milk, and tomatoes. Heat through. Add cheese and parsley.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
You can also add some thin dry noodles and/or green chilies. A can of Rotel tomatoes used instead of regular canned tomatoes (don't add green chilies if you use Rotel) is really delicious.

 

 

 

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