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LOCATION: Recipes >> Soups >> Corn Chowder 20

Print this Recipe    Corn Chowder 20

Chowder-Corn
Serving Size : 14

2 pounds white potatoes, medium diced
1 bay leaf
12 ounces onions, finely diced
3 tablespoons butter
1 finely diced green bell pepper
2 teaspoons cumin, seeds
4 finely diced celery stalks
3 tablespoons flour
1/2 teaspoon sage
1/2 teaspoon white pepper
2 cups 2% lowfat milk
1 pound frozen corn
finely chopped fresh parsley

Boil potatoes until just tender in one quart of water with bay
leaf. Saute onions, peppers, celery and cumin in butter until
onions are transparent. Add sage, pepper and flour to the onion
mixture with some of the potato water and stir to make a paste.
Add the potatoes and the rest of the potato water and heat. Finally,
add the milk and the corn. Heat thoroughly and garnish with parsley.

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