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964801 -- CORN CHOWDER

1/2 c. light cream (optional) I don't
1 1/2 tsp. salt
1/4 tsp. parsley flakes
1 smoked ham hock
1 med. potato, diced fine
1 onion, sliced fine
1/2 c. celery, diced
1 clove garlic, minced
3 to 4 lb. beef bone
2 qts. cold water
1 tsp. salt
2 c. potatoes, diced
1/2 c. rice or barley
2 c. carrots, diced
1 sm. onion, cut up
2 c. peeled tomatoes
1 c. green beans, cut
4 med. potatoes, cut in chunks
4 med. onions, sliced
2 tbsp. margarine
1/8 lb. margarine (1/4 c.)
2 (2 c. cans) cream style corn
1 qt. milk (4 c.)
usually have any
1/8 tsp. pepper
1/8 tsp. thyme
1/8 tsp. marjoram
Fry onions in 2 tablespoons of margarine until browned. Cook potatoes, cubed,
for 15 minutes. Use 1/2 cup potato water to rinse corns' cans. Warm milk and
cream in a large pan and add potatoes, onions, corn and 1/4 cup margarine, herbs
and salt and pepper. Heat until piping hot, do not boil. Set aside to cool.
Reheat and serve. It's better served next day. I may increase herbs to 1/4
teaspoon. Purdys, NY
1 smoked ham bone
1 onion, chopped
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tomatoes (break up & spoon)
1 tsp. salt
1/2 tsp. basil
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