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Sweet Corn Chowder
Monday, 26 May 2008
Description
This Colman’s recipe makes a sweet heat side dish that goes well with roasted meats. Feel free to add more mustard to really spice it up.
Ingredients
At a glance
Cuisine
American
Ingredient
Vegetable
Cooking Method
Boil
Heat Level
2
Meal/Course
Side Dish
Serves
4
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2 tablespoons butter -
2 tablespoons flour -
2 teaspoons Colman’s dry mustard -
2 cups chicken stock -
2 cups canned sweet corn (measured after draining) -
1/2 cup diced ham -
1 green onion, finely chopped -
2/3 cup heavy cream -
Salt and pepper to taste
Methods/steps
Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don’t worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heavy cream, and continue cooking only until the mixture is thoroughly warmed (but don’t let it boil). Serve immediately.
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Featured Rapid Recipe
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Created by Marley84
These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.
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