Ingredients
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1 tablespoon margarine
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3 cups corn (fresh or frozen)
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1 cup chopped onion
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1/2 cup chopped celery
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1 (14 1/2 ounce) can whole potatoes, diced
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1 (14 ounce) can chicken broth
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1 (15 1/4 ounce) can cream-style corn
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2 cups 2% low-fat milk
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1/2 teaspoon dried basil
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1/2 teaspoon celery salt
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1/4 teaspoon black pepper
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1 1/2 teaspoons parsley flakes
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2 teaspoons Worcestershire sauce
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1/4 cup flour
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1 garlic clove, minced
Instructions
- Melt margarine in Dutch oven being careful not to burn.
- Sauté onion and celery until softened.
- Blend 1/2 cup milk and 1/4 cup flour; set aside.
- Add remaining ingredients into pan and simmer about 15 minutes.
- Add flour and milk mixture to chowder slowly and simmer to desired thickness.
- Additional milk may be added if too thick.
- *If using frozen corn, let thaw and drain before adding.