July 10, 2010

Old Mill Restaurant Corn Chowder

1 Tbsp. Margarine
3 C. Diced Onions
   3/4 C. Finely Crushed Crumbs
         ( unsalted Oyster Crackers)
   1/4 C. Flour
2 tsp. Mrs. Dash Onion and Garlic Seasoning
1 tsp. Garlic Powder
2 C. Water
1 C. Clam Juice
3 C. Diced Potatoes
2 C. Chicken Broth
2 C. Half & Half
2 C. Corn Kernels
2 Green Bell Peppers, chopped and sautéed in margarine , salt & pepper to taste.

Mix water and broth, add potatoes. Cook until potatoes are tender. In a bowl, mix flour, cracker crumbs, and seasonings.  Remove potato mixture from heat, add margarine and gradually stir in flour mixture,stirring continuously. Add sautéed peppers. Return to heat, bring to boil. Add 1/2 and 1/2 and corn. Reduce heat and stir (it will burn easily).Simmer 15 to 20 minutes. If too thick, add more broth. Makes 2 quarts.

emailed to Me, from a friend in Alabama

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