CORN CHOWDER 4 c. corn (fresh cut from cob or canned - not cream style) 2 med.-size potatoes 1 sm. Bermuda onion (1 c. when cut) 1 c. water 2 c. clear chicken broth 5 tbsp. butter 2 c. hot milk 1 c. heavy cream Salt and pepper to taste Pinch cayenne Prepare 4 cups corn from the cob, being careful not to cut too deep, or use canned corn. Peel the potatoes and cut in 1/2 inch cubes. Peel and cut fine the Bermuda onion. Place the corn in large 4 quart pan. Pour over it 1 cup water and the chicken broth. Place on low heat and simmer for 15 minutes, counting from the time it comes to a boil. Watch carefully to prevent scorching.
Posted on: Fri, 18 Apr 2014 02:57:10 +0000
Trending Topics
Recently Viewed Topics
© 2015