Ingredients:
Air freeze-dried corn, rice, onions, celery, carrots, red pepper, chives and herbs; Gluten-free
Additions:
2 to 3 white potatoes
8 cups chicken broth
2 cups heavy cream
(When fresh corn is available, cut the kernels off 2 or 3 cobs and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream.) For meatier chowder, add diced chicken breast, crabmeat or clams.
Cooking Directions:
- Peel and dice potatoes and place in a 4 quart pot.
- Add chicken broth and bring to a boil.
- Add contents of Illinois Prairie Soup Mix and simmer, covered, for 45 minutes.
- Add cream and heat, uncovered, on low until slightly thickened about 15 to 30 minutes.
- Remove bay leaf before serving.
With a garnish of grated Monterey Jack cheese and fresh parsley, this soup makes a lovely summer or winter meal!
Scallops and Shrimp Corn Chowder Version
Add 1/2 pound each of scallops and peeled medium shrimp after adding the cream for last ten minutes of cooking time.
See crock pot recipe for slow cooking instructions |
