Corn Chowder

This wonderfully easy recipe was developed by
Watkins Associate Diane Zwink of Nebraska.

1/2 cup /125 mL chopped celery
2 green onions, sliced
2 Tbsp /30 mL butter
3 cups /750 mL water, divided
1 cup/250 mL peeled, diced potatoes
2 tsp/10 mL Watkins Chicken Soup Base
1/2 tsp/2.5 mL Watkins Soup & Vegetable Seasoning
1/8 tsp/0.6 mL Watkins Black Pepper
1/2 cup/125 mL Watkins Cream Soup Base
1/4 cup/60 mL all-purpose flour
1 cup/250 mL milk
1 can (8 oz/227 g) cream-style corn

In large saucepan, sauté celery and onions in butter until tender.  Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings.  Cook over medium heat until potatoes are tender.  Combine Cream Soup Base and flour;  stir in milk and remaining water.  Add slowly to vegetables, stirring well.  Add corn and bring nearly to boiling, stirring frequently; do not boil.  Garnish with additional green onion slices, if desired.  Makes 6 servings.

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