Country Corn Chowder
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | quart |
milk
|
|
| 2 | cups |
corn kernels, canned
canned |
|
| 2 | tablespoons |
onions
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| ⅛ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
celery seeds
whole |
|
| 2 | large |
eggs
|
|
| 3 | slices |
bacon
crisp, crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 0.9 | l |
milk
|
|
| 473 | ml |
corn kernels, canned
canned |
|
| 3E+1 | ml |
onions
chopped |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 0.6 | ml |
ginger
ground |
|
| 2.5 | ml |
celery seeds
whole |
|
| 2 | large |
eggs
|
|
| 3 | slices |
bacon
crisp, crumbled |
|
Directions
Melt margarine in saucepan.
Blend in flour, add milk all at once, stirring constantly.
Heat to boil, stirring frequently.
Add corn, onion, salt, pepper, ginger and celery seed.
Cook, uncovered over low heat 20 minutes.
Beat eggs.
Add 1 cup hot mixture to eggs.
Return to soup, cook 3 minutes longer.
Serve topped with crumbled bacon.
