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Midwest Corn Chowder
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
1. 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.
2. 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.
