Corn Chowder

Ingredients -

2 tablespoons Butter
1 cup diced Onion
1 cup finely diced Carrots
3 tablespoons All-Purpose Flour
5 cups Skim Milk
1 (10 ounces) package Frozen Kernel Corn, thawed
1 (15 ounces) can Cream-Style Corn
2-1/2 teaspoons Instant Bouillon Chicken Granules
1 teaspoon Dried Thyme Leaves
1/2 teaspoon Fresh Ground Black Pepper
3 tablespoons Real Bacon Bits

Preparation:

1. Add butter to stockpot. Melt over medium heat.

2. Sauté onion and carrots several minutes until carrots are soft.

3. Sprinkle carrots and onions with flour. Stir to coat.

4. Stir in skim milk, corn kernels, cream style corn, chicken bouillon, dried thyme, and fresh ground black pepper.

5. Simmer 3 minutes.

6. Reduce heat to low. Cover stockpot with lid and simmer 20 minutes.

7. While the soup is simmering, toast the bacon bits in small saucepan until crisp.

8. Serve soup hot, Garnish with bacon bits.

Soup Making Tip

Mashed Potatoes

Mashed potatoes or pureed potatoes are great ways to thicken soups and chowders. The more you add the thicker the soup becomes.

Soup Making Tip

Corn

Remove the husks, and the silks, from the ears of corn. Cut kernels off the cob by Starting at one end with a sharp knife and going down the ear lengthwise.