Corn Chowder
Makes 6 normal servings
or 1.5 cyclists' portions
1 Tbsp margarine
3/4 cup onion, chopped
1 1/2 cups potatoes,
chopped
1 cup water
1 1/2 cups milk
1 Tbsp flour
2 tsp dried basil
1 - 19 oz can of cream-style
corn
salt and pepper to
taste
How to make
1. Melt margarine
in a heavy pot over medium heat. Add onions. Cook until soft,
about 5 minutes.
2. Add potatoes and
water. Bring to a boil
3. Turn heat to low.
Cover and simmer until potatoes are almost soft, about 15 minutes
4. Mix together milk,
flour and Italian herbs in a bowl
5. Add milk mixture
to potatoes
6. Turn heat to medium-low.
Cook until thick and smooth. Stir constantly.
7. Add corn and heat
for 5 more minutes
8. Add salt and pepper
to taste
© The New Thrifty
Kitchen
reprinted with permission
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