Cream Corn Chowder

1. 1

   In medium saucepan, combine 1 cup kernel corn with the chicken broth.

2. 2

   Simmer, covered, 5 minutes until corn is tender.

3. 3

   Puree in a food processor or blender.

4. 4

   Return the creamed corn to the saucepan together with the remaining cup of kernel corn, celery, hot pepper sauce, nutmeg and pepper.

5. 5

   Simmer, covered, 5 minutes longer.

6. 6

   Stir in the light cream or milk.

7. 7

   Heat to the simmering point.

8. 8

   Serve hot. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.