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Corn Chowder |
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Serves: 4 Print this Recipe1/2 cup green onions thinly sliced, including some green 1/2 cup water 2 17-ounce cans cream style corn 1 cup milk 2 teaspoons chicken bouillon 1/8 teaspoon dill weed dried 1/8 teaspoon black pepper Set 1 tablespoon of the green onions aside for garnish. In a 3-quart saucepan, place remaining green onions and water. Over high heat, bring to a boil; reduce heat to low, cover and simmer for 5 minutes or until tender; drain off liquid. Add corn, milk, bouillon granules, dill weed and pepper. Over medium heat, bring to a boil, stirring constantly to prevent scorching. Spoon into soup bowls. Garnish with reserved 1 tablespoon green onion. Serve with meat sandwiches and pickles. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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