Creamy Corn Chowder
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons oil | |
| ¼ cup onion | Peeled, washed, thinly sliced, and diced |
| ¼ cup diced celery | Washed, trimmed and diced |
| 2 tablespoons flour | |
| 1 cup frozen whole kernel corn | |
| 1 cup diced and peeled potatoes | Peeled, washed, and diced |
| 2 cups fat free evaporated milk | |
| 6 cups low sodium chicken broth | |
| 1 tablespoons salt | |
| Dash of pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil to medium high heat in a large saucepan. | |
| 2 | Add onion and celery. Cook until lightly brown. | |
| 3 | Sprinkle with flour. Stir. Add remaining ingredients. | |
| 4 | Heat mixture to boiling. Reduce heat. Simmer 20 minutes. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
