Post by Baking_Bud on Dec 29, 2002 13:15:19 GMT -6
Corn Chowder
1 small onion, diced
2 stalks celery, diced
1/2 each, red and green peppers, diced
1 glove garlic, minced
2 Russet potatoes, cut in 1/2-inch dice
2 cups frozen corn
1 quart chicken stock
1 quart milk
1/2 cup butter
1/2 cup flour
Salt and pepper to taste
2 to 3 dashes Tabasco pepper sauce
2 teaspoons dried sage
Directions: Melt the butter in a sauce pan and saute all the vegetables, except for the corn and potatoes, until the onions are translucent. Sprinkle the flour over the vegetables and continue cooking for one minute, stirring constantly. Slowly add the stock and the milk, stirring constantly. Add the seasonings, corn and potatoes and simmer gently for 20 minutes, stirring often. Adjust salt and pepper to taste.
1 small onion, diced
2 stalks celery, diced
1/2 each, red and green peppers, diced
1 glove garlic, minced
2 Russet potatoes, cut in 1/2-inch dice
2 cups frozen corn
1 quart chicken stock
1 quart milk
1/2 cup butter
1/2 cup flour
Salt and pepper to taste
2 to 3 dashes Tabasco pepper sauce
2 teaspoons dried sage
Directions: Melt the butter in a sauce pan and saute all the vegetables, except for the corn and potatoes, until the onions are translucent. Sprinkle the flour over the vegetables and continue cooking for one minute, stirring constantly. Slowly add the stock and the milk, stirring constantly. Add the seasonings, corn and potatoes and simmer gently for 20 minutes, stirring often. Adjust salt and pepper to taste.