Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
Ingredients
- butter: 6 Tbsp
- onion: 0.25 cup (diced)
- celery: 0.5 cup (diced)
- all-purpose flour: 6 Tbsp
- vegetable broth: 2 cans (14.5 ounce cans)
- creamed corn: 2 cans (15 ounce cans)
- whole kernel corn: 1 can (15 ounce can, drained)
- carrot: 2 Tbsp (shredded)
- half-and-half cream: 1 cup
- skim milk: 0.75 cup
- ground nutmeg: 0.5 tsp
- ground black pepper: 0.25 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
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Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
