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Monday, February 9, 2009

Recipe: Corn & Cheese Chowder

Yield: 3 cups

1 pork chop (bite-size pieces)
1 T pure vegetable oil
½ C celery (chopped)
¼ C onion
2 C milk (cold)
2 C corn
1 C potatoes (cooked & diced)
¼ t paprika
½ t thyme
2 T all purpose flour
1 C white Cheddar cheese (shredded)
Salt & pepper to taste

Sauté pork in vegetable oil until brown. Add celery and onion; sauté
5 minutes. Pour into soup kettle. Add 1 cup of the milk, the corn,
potatoes, paprika, and thyme. Heat until warm. DO NOT BOIL. Combine
remaining 1 cup milk with flour in screw top jar. Shake until
thoroughly blended. Gradually add to corn mixture. Add cheese. Cover
over low heat until cheese is melted and soup is desired thickness.
Add salt and pepper to taste.

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