Another great recipe from my Southern Plate Cookbook is the Corn Chowder recipe.
I think I have more pictures on my laptop from when I made this for the first time but for now you will have to settle for the final picture from dinner last week!
2 tablespoons margarine
1 medium onion, chopped
1 medium green bell pepper, chopped
One 14.5-ounce can chicken broth (I used chicken broth I had in the freezer)
2 large red potatoes, cubed
1 jalapeño pepper, seeded and chopped
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4 - 1/2 teaspoon crushed red pepper flakes
3 cups frozen corn kernels (This time I used 2 cans of corn, the first time I made it I used fresh corn cut from the cob)
4 green onions, chopped (I didn't use the green onions)
3 cups milk
1/2 cup all-purpose flour
In a large saucepan, melt the margarine over medium heat. Add onions and bell pepper and sauté until tender. Add the broth and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes. Add the corn, green onions, and 2 1/2 cups of the milk. Bring to a boil.
Combine the flour and remaining 1/2 cup of milk and mix well. Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly.
Verdict: Colin's favorite! This was really good, only change I made was leaving out the green onions (I'm not a green onion fan). This would probably also be good if you add chicken to it but for me it is a great Meatless Monday meal!
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