Brown County Corn Chowder Recipe

Name: Brown County Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cu cold tap water; 1 can (14-16oz) can stewed tomatoes-crushed; 1 cu fresh or frozen corn; 1 T Worcestershire sauce; 1 T honey; seasoning; 1/4 cu butter; 1+1/4 cu chopped onion; 1+ 1/2 cu chopped celery (plus some leaves); 1 clove garlic minced; 1/4 cu flour; 3 cu milk (room temp); 1+1/2 cu (1/4 lb) grated Monterey Jack cheese; chopped cilantro

Servings: persons

5 cu cold tap water
1 can (14-16oz) can stewed tomatoes-crushed
1 cu fresh or frozen corn
1 T Worcestershire sauce
1 T honey
seasoning
1/4 cu butter
1+1/4 cu chopped onion
1+ 1/2 cu chopped celery (plus some leaves)
1 clove garlic minced
1/4 cu flour
3 cu milk (room temp)
1+1/2 cu (1/4 lb) grated Monterey Jack cheese
chopped cilantro

1
["1. Sort thru and thoroughly wash beans. In a large pot, soak beans overnight in enough water to cover by 2"".", "", "2. Next day, drain beans and combine in a large pot with the 5 c. cold wear. Cover, bring to a boil, the reduce heat to med-low and cook for 1 hour.", "", "3. Add the can of stewed tomatoes plus all liquid, corn, Worch. sauce, honey and seasoning. Return to a boil. Reduce heat to med-low, cover, and cook for 1/2 hr.", "", "4. Melt the buyer in a large skillet and saute the onion, celery and garlic until soft. Blend in flour and stir to make a roux. Slowly add milk to roux, stirring constantly until thicker. Add this mixture to the simmering beans and stir gently. Remove from heat and refrigerate overnight. Reheat just until warmed the next day and stir in grated cheese. Top with chopped cilantro. Serve."]

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cu cold tap water, 1 can (14-16oz) can stewed tomatoes-crushed, 1 cu fresh or frozen corn, 1 T Worcestershire sauce, and more.

Yes, Brown County Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown County Corn Chowder

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