Creamy Corn Chowder
Nice as a soup; amazing as baby food  

1 Large can of creamed corn
1 teaspoon white sugar
One onion, chopped
Enough water to cover the mixture
1 cup nibblet corn           
1/2 cup diced red pepper (optional)            
2 Tablespoons cornstarch                   
1 cup water            
1/2 cup 32% cream             
           




Boil until the mixture is soft (about 20 minutes). PUREE IN BLENDER. Put this mixture back in a large pot and add 1/2 again as much water. Heat until boiling. Add 1/2 cup 32% cream. Mix well and heat until boiling. In a separate bowl mix 2 tablespoons cornstarch with water; add to pot. Stir constantly, let boil on high heat for 1 minute and remove from heat. Continue stirring for 1 minute. Add in garnish of precooked niblets and well-diced red pepper. Serve hot. 

These soups taste good for a reason. They use 32 % cream. OH NO !!! 32 % CREAM !!! Yes, the alternative is 4 cups of milk; which is expensive in itself and dilutes the flavor of the soup. A 1/2 pint of cream is only milk fat with water; only more concentrated at 32 instead of 2 %. And it just tastes better with 32% cream.       

Add some extra whole kernels of corn for texture, some chopped red pepper for colorServe in a cup or pour over pasta or chicken. Great as baby food (just don't add the niblets/pepper at the end)

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BUCK