Return to Content

Corn Chowder III

Corn Chowder III
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 6-8

Carrots and pimiento add pizzazz.

Ingredients:

  • 2 large carrots, peeled and grated
  • 1 cup chicken stock
  • 1 quart milk
  • 2 cups (16-ounce can) cream-style corn, or 1-1/2 cups fresh corn and 1/2 cup heavy cream
  • 3 canned pimientos finely chopped
  • 2 tablespoons butter
  • 2 tablespoons minced onion
  • 2 tablespoons flour
  • Salt and pepper to taste

Instructions:

Combine carrots and stock in large saucepan and simmer, uncovered, 5 minutes. Add 3 cups milk, corn, and pimientos and heat. Melt butter in soup kettle. Sauté onion until tender. Sprinkle with flour and slowly add remaining 1 cup milk, stirring with whisk until mixture is smooth. Cook over low heat until thickened. Gradually add carrots and corn mixture, stir, season with salt and pepper, and heat thoroughly. Do not boil.

Updated Tuesday, September 18th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.