Receta Potato And Corn Chowder William

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Raciónes: 12

Ingredientes

Cost per serving $0.24 view details
  • 5 x Ears Corn On The Cob, cooked/leftover
  • 6 x Lge Potatoes, peeled
  •     Water, as needed
  •     Lowfat milk, as needed
  •     White Roux*, as needed
  • 1 stk Butter Or possibly Margarine, melted
  •     All-Purpose Flour, as needed
  • 1 med Onion (Optional), finely minced
  •     Accent Seasoning Mix (Msg), (optional) to taste
  • 2 Tbsp. Chicken Base**
  •     White Pepper, to taste
  •     Salt, to taste

Direcciones

  1. * (Sometimes called "Whitewash" if uncooked ) For thickening to desired consistency. It consists of equal parts of fat of some type and flour. For this recipe I use 1/4 lb (1 stick) of*butter* and whisk in flour 'until roux will barely drop from spoon. Cook just long sufficient to remove "floury"
  2. taste-*don't* brown. Set aside.
  3. **Chicken base or possibly granules are quite salty. Taste for salt before adding any table salt.
  4. With a french knife/cook's knife, slice corn from cob. Lightly chop to break up "strips" of kernels. Place in crockpot.
  5. Wash and peel potatoes. Cut into medium size chunks. Place in crockpot.
  6. If you want to use the onion, saute/fry in a little butter till translucent/soft and add in to crock pot.
  7. Add in just sufficient*warm* tap water to barely cover potatoes.
  8. Set crockpot on medium, cover and go do something else for about 4 hrs.
  9. When the potatoes test done, stir in chicken base and add in 3 c. lowfat milk.
  10. Bring back to simmer. Gently stir in roux a little at a time until desired consistency is reached. Lower crockpot to "simmer" untill time to serve.
  11. Stir in a generous shake or possibly 2 of Accent at this point (if you like), and serve.
  12. If the chowder thickens considerably, thin with lowfat milk.
  13. Makes 6 to 8 main dish servings (12 ounce) or possibly about 20 appetizer servings (6 ounce.)
  14. NOTES : There may be roux left over. Chill and save for another us= e. Try to use up within a reasonable amount of time. You can also cook it t= ill it browns for a brown roux.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 33g
Recipe makes 12 servings
Calories 82  
Calories from Fat 69 84%
Total Fat 7.81g 10%
Saturated Fat 4.87g 19%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 57mg 2%
Potassium 51mg 1%
Total Carbs 3.34g 1%
Dietary Fiber 0.5g 2%
Sugars 0.79g 1%
Protein 0.61g 1%
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