Prep Time: 0 mins
Total Time: 0 mins
Servings: 1
Ingredients
6tablespoonsbutter
2mediumpotatoes, peeled and diced
1smallonion, minced
1 1/2 teaspoonssalt
2tablespoonsflour
2tablespoonspaprika
1 1/2 cupswater
2chicken flavored bullion cubes
1 (1ounce) package frozen whole kernel corn, 1 to 16
2pintshalf-and-half
Directions
Melt butter in 4 qt. saucepan.
Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
Combine flour and paprika, add to potatoes.
Cook 1 minute. Stirring water and bouillon.
Cook and stir until mixture is thick.
Stir in corn and half-and-half.
Cook, stirring frequently, until corn is tender about 15 minutes.
Friendly Freeze Digest 1191- – – – – – – – – – – – – – – – – –
Reviews
“This is a really easy chowder to make and is a nice thick soup. I followed the recipe exact except I decided to puree half the mixture as I tend to like creamy chowder and added it back to the remaining. I also added a tad of Old bay seasoning to give it more of a kick and topped off with seasoned croutons. Thanks for sharing this recipe. Made for January Belly warmers…photo forum.”