Beer makes batters better, meat more tender, and sauces more flavorful.
Corn Chowder Soup
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- #60287
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
3 cups diced potatoes
2 cups water
2 teaspoons salt
1/4 teaspoon black pepper
1 medium can creamed corn
2 cups milk
1 cup evaporated milk
chopped parsley (optional)
directions
In 3 quart saucepan melt butter on high. Lower the burner and add onion and green pepper. Saute until onion is clear, stirring occasionally.
Add potatoes, water, salt and pepper. Cover, bring to boil, lower burner and cook until tender.
Add corn, milk, evaporated milk. Heat, stirring frequently until chowder bubbles slightly.
Serve. Add parsley.
added by
AlishaWhite
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
December 28, 2007
i make this alot. i nearly double the chicken stock and add a nice amount of chipotle and a little ground red pepper. it makes a nice throaty warmth rather than heat in the mouth. i also usually have to make a quad batch... because my friends eat it all.