Hello Fellow Readers and Writers–
As promised in the back of my newest book, Hooked on a Cold Case, here’s the recipe for the old Girl Scout favorite, Cheesy Potato-Corn Chowder:
1/2 cup of chopped onions, 1/2 cup of chopped celery, 1/4 cup butter (1/2 stick). Saute for approx. 3-5 minutes. Add the following ingredients:
2 cups hot water, 1 cup diced raw potatoes, 2 tsp. chicken bouillon, and bring to a boil. Cover and simmer for 10 minutes or until potatoes are done.
Increase heat to medium-high. In a small bowl, stir 1/4 cup flour and 1 cup milk. Stir until smooth. Add flour mixture to pot, along with 1 more cup of milk, 1 can whole corn, 1 can creamed corn, 1 tsp. parsley, salt and pepper to taste. Stirring, bring to a boil and boil until slightly thickened. Remove from heat. Stir in 2 cups shredded cheddar cheese until melted. ENJOY!
Gimme this soup, a crusty roll and some butter and I’m good for the entire winter!
Happy Eating, Reading and Writing to you all,
Jill-Ayn
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