Midwest Corn Chowder

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Published on Midwest Living (http://www.midwestliving.com)

Midwest Corn Chowder

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Yield: 4 side-dish servings
Start to Finish 25 mins

Ingredients

1 10 - ounce package frozen whole kernel corn
1/2 cup cubed, peeled potato (1/2 medium)
1/2 cup chopped onion (1 medium)
1/3 cup water
1 teaspoon instant chicken bouillon granules
1/8 teaspoon white or black pepper
1 1/2 cups fat-free milk
2 tablespoons non-fat dry milk powder
2 tablespoons all-purpose flour
1/4 cup fat-free milk
1 tablespoon cooked bacon pieces

Directions

In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 side-dish or 2 main-dish servings.

Nutrition Facts

(Midwest Corn Chowder)

vit. A (RE) 41, iron (mg) 1, calcium (mg) 192, vit. C (mg) 9, fiber (g) 2, chol. (mg) 4, carb. (g) 31, Fat, total (g) 1, sodium (mg) 373, cal. (kcal) 158, pro. (g) 8

Source URL (retrieved on May 22, 2013): http://www.midwestliving.com/recipe/soups/midwest-corn-chowder/

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