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New England Corn Chowder

26 Aug

Last weekend we had another big cook/ freeze day.  We tried many soups, some new, some old but found them all to be delicious!   This was a big hit.

1/2 C chopped celery

2 T chopped onion

1 C diced raw potatoes

2 C corn (I used frozen but canned works too)

1 1/2 Cups water

2 t salt

1/8 t pepper

4 T butter

3 T flour

2 C milk (2% or whole)

 

Cook celery, onions, potatoes and corn with water abotu 30 minutes or until tender.  Mix flour with butter and stir into hot vegetable mixture to thicken (stir frequently while adding).  Cook 10 minutes or until thickened.  Add milk (recipe called for scalded milk but I’m not a fan of burned milk taste) and seasonings and cook 5 minutes.  Serves 6

To freeze:  Let soup cool, place in plastic freezer bag, lay flat on a cookie sheet to freeze (so it will take up less space).  Thaw completely and warm to serve.

Freezer Label:  Thaw completely and warm thoroughly.  Enjoy!

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Posted by on August 26, 2012 in Soup

 

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