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Corn Chowder

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 md Potatoes

  2. 2/3 c Celery; chopped

  3. 1 c Corn; whole kernel (12 oz.)

  4. 1/2 ts Salt

  5. 2 tb Parsley; chopped

  6. 2 c Skim milk

  7. 1 tb Margarine; or oil

  8. 1 sm Onion; chopped

  9. 1/4 ts Basil; dried

  10. 1/8 ts Black pepper

Instructions Jump to Ingredients ↑

  1. Scrub potatoes and cook them in their skins in boiling salted water until tender. Drain, saving the cooking water. Dice potatoes. Heat margarine in saucepan and saute celery and onion for 3 minutes. Add corn, potato cubes, salt, basil, parsley and pepper. Cover and heat for 5 minutes over medium heat. Stir in milk and 1 cup of the potato cooking water. Heat gently.

  2. From Fred Towner.

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