Description
Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
Ingredients
- 6 tablespoons butter
- ¼ cup diced onion
- ½ cup diced celery
- 6 tablespoons all-purpose flour
- 2 (14.5 ounce) cans vegetable broth
- 2 (15 ounce) cans creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 2 tablespoons shredded carrot
- 1 cup half-and-half cream
- ¾ cup skim milk
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 1 pinch salt
Instructions
- In a large saucepan over medium heat
- melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more
- until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn
- corn
- carrot
- half-and-half
- milk
- nutmeg
- pepper and salt. Simmer over low heat 10 minutes more.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 6