when you think of seafood, you think of chowda! but clam isn’t as accessible or cheap so here’s a take on chowda — with corn! it’s really yummy, light and hearty.
- 6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped green sweet pepper
- 1 tablespoon cooking oil
- 1 (14-1/2-ounce) can vegetable broth
- 1 cup chopped carrots
- 1 cup skim milk
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons snipped fresh parsley *optional
If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn)
In a large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in broth and carrots. Bring to boiling; reduce heat. Cover and simmer for 10 minutes mor or til corn and carrots are tender, stirring the mixture occasionally.
In a small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Cook and stir till heated through. If desired, garnish each serving with parsley.
Makes about 5-1/2 cups (6 side dish servings).
original recipe from Better Homes and Garden Cookbook®: New Cook Book: Corn Chowder