Here's a new recipe to try on these cold nights.
Corn Chowder
2 cups diced potatoes
½ cup sliced carrots
½ cup chopped celery
¼ cup chopped onion
1 tsp. Salt
2 cups boiling water
2 chicken bouillon cubes
¼ cup margarine
¼ cup flour
2 cup milk
10 oz. Sharp cheddar cheese, shredded
1- 16 oz. can cream corn
Black pepper to taste
To the boiling water add the bouillon cubes,
salt, and vegetables, cooking until tender.
Make a paste out of the margarine and flour.
Add the milk slowly, stirring well.
Whisk the paste into the vegetable mixture
along with the cheese and corn. Cook over
medium heat until thick and cheese is melted,
be sure not to boil.
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