Summer Corn Chowder
Ingredients
Directions
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In a large saucepan bring fresh or frozen corn, broth, edamame, onion, the 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and white pepper to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until corn and onion are tender. Stir in undrained cream-style corn, ham, milk and Worcestershire sauce. Heat through.
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If desired, garnish each serving with a fresh marjoram sprig. Makes 6 (1-1/3-cup) main-dish servings.
Tuna Corn Chowder:
Prepare as directed above except; omit ham. Stir in one 6-ounce can tuna, drained and broken into chunks, with cream-style corn.
Clam Corn Chowder:
Prepare as directed above except; omit ham. Stir in one 6.5-ounce can minced clams, undrained, with cream-style corn.
Crab Corn Chowder:
Prepare as directed above except; omit ham. Stir in one 6-ounce can crabmeat, drained, flaked and cartilage removed, with cream-style corn.