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LOCATION: Recipes >> Soups >> Corn Chowder 03

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CORN CHOWDER

4 cups corn, cut from the cob (about 8 large ears), divided
1 Tbs margarine
2 cups chopped onion
1 cup diced celery
2 ounces diced, lower salt deli ham
2 cloves garlic
2 1/2 cups peeled, diced baking potato (about 1 1/4 pounds)
2 (10.5 oz) cans low-sodium chicken broth
1/4 cup plus 2 Tbs flour
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground red pepper
2 cups 2% low fat milk
1 tsp Worcestershire sauce

Position blade in food processor; add 2 1/2 cups corn. Process
until smooth; set aside.

Melt margarine in a large dutch oven over medium heat. Add onion
and next 3 ingredients and saute 10 minutes or until vegetables
are tender, stirring occasionally. Add potato and broth; bring to
a boil. Reduce heat, and simmer, uncovered, 20 minutes or until
potato is tender, stirring frequently. Add the corn puree and
remaining 1 1/2 cups corn; cook 10 minutes.

Place flour and next three ingredients in a small bowl. Gradually
add milk and Worcestershire sauce, blending with a wire wisk; add
to chowder. Cook over medium heat 10 minutes or until thickened,
stirring occasionally.

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