This is great for those times when you rush home from work, kick off your shoes, roll up your sleeves and have a wonderful pot of nourishing, hot chowder in no time ! I’ve included 2 other variations to also try. This is from BHG Comfort foods edition, circa 1992.
Ingredients: [‘whole corn’, ‘water’, ‘green peppers’, ‘onion’, ‘instant chicken bouillon granules’, ‘pepper’, ‘milk’, ‘all-purpose flour’, ‘dried beef’, ‘corn nuts’]
Quantity of Ingredients: [“1 (10 ounce) package frozen whole corn”,”1/2 cup water”,”1/2 cup green peppers or 1/2 cup red bell pepper, chopped “,”1/4 cup chopped onion”,”2 teaspoons instant chicken bouillon granules”,”1/8 teaspoon pepper”,”2 cups milk”,”3 tablespoons all-purpose flour”,”1/2 cup chopped sliced dried beef or 1/2 cup ham”,”1/4 cup corn nuts or 1/4 cup coarsely broken corn chips”]
Number of Servings: 4
Steps: [‘In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.’, ‘Bring to boiling:reduce heat.’, ‘Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).’, ‘Stir together milk and flour.’, ‘Stir into corn mixture.’, ‘Cook and stir till thickened and bubbly.’, ‘Cook and stir for 1 minute more.’, ‘Stir in dried beef.’, ‘If desired, garnish each serving with corn nuts or chips.’, ‘For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.’, ‘For Mexican Corn Chowder:’, ‘Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.’, ‘Add 1 7-ounce can diced tomatoes, cut up.’, ‘3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.’, ‘Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.’]