21. Corn Chowder

Another recipe from Better Homes and Gardens New Dieter’s Cook Book. This soup is made from ingredients that are often on hand and it takes just a little while to make.

Corn Chowder

1 14 ½ oz can chicken broth
1 cup chopped onion
1/8 teaspoon pepper
1 12 oz can evaporated skim milk
¼ cup all purpose flour
1 12 oz can whole kernel corn with sweet peppers
1 tablespoon snipped fresh parsley (optional)

In a medium saucepan combine broth, onion, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or till onion is tender.

In a small bowl stir together milk and flour. Stir into broth mixture. Cook and stir till thickened and bubbly. Stir in corn.* Heat through. If desired, sprinkle with parsley. Makes 6 servings.

*Note: if desired, when adding the corn, add on 6 oz can minced clams, un-drained or1 cup chopped cooked chicken. Makes 3 main-dish servings.

Changes and shortcuts: I couldn’t find corn with sweet peppers so I chopped some fresh red pepper up and threw that in. I felt like it needed something else; it just didn’t seem quite right. I added another can of corn. For leftovers, I added some red pepper flakes and it tasted a little bit peppier.

Results: One can of corn just didn’t seem like enough, but two was too much. Looking back, I think adding some cooked potato to the soup instead of the second can of corn would have been better.

Keeper? Probably not