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Corn Chowder: Submitted by: Chris Scott | Date Added: 13 Sep 2011
Listed in: Soups, Stews, and Chowders

cup Butter
5 medium Potato diced with skin on
3 stalks Celery minced
1 Whole Red and green bell peppers chopped
1 medium Onion chopped
3 Tablespoons Flour
1 teaspoon Salt
1 cup Water
20 ounces Frozen Corn
4 cups Milk or half and half
3 Tablespoons chicken bouillon (Optional)

Cooking Instructions

1) Sauté potatoes, celery, peppers & onion in butter about 10 minutes or until almost tender. Blend in flour and salt. Cook 1 minute. Stir in water, stirring constantly for 3-4 minutes. Add corn and milk. Gently heat through. Original recipe calls for 2-3 T chicken bouillon.

Chris Scott

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