CORN CHOWDER (Laurel Jones’ Recipe from the last R.S. Daytime Luncehon…Yummy!)

Simmer until tender (about 20 min.):

6 Potatoes, diced                   ½ cup Red Pepper, diced

¾ cup Minced Onion               1 quart Chicken Broth

½ cup Celery, diced


Make a White Sauce:

¼ cup Butter  (4 T.)

¼ cup Flour

2 cups Cream (for less fat use skim milk)

           Slowly stir white sauce into vegetables.


Add:   1 can Corn (drained)  or  about 1 ½ cups Frozen Corn.

           Heat through.

Add:   Salt and Pepper to taste

           ¼ tsp. Cayenne Pepper


Garnish with:

Crumbled Bacon

Grated Sharp Cheddar Cheese


Leave a Reply