Corn Chowder


3 cups Creamland milk

5 ears white corn cut off the cob (or substitute 2 lbs frozen corn or 2- 16 oz cans)

1 red bell pepper cubed

1/2 yellow onion cubed

1 green bell pepper cubed

2 Serrano chiles chopped

4 tablespoons unsalted butter

1/2 bunch tarragon leaves chopped

1 cup water

Salt and pepper to taste


In a soup pan, heat butter at low flame. Sautee the onions for 3 minutes or until golden brown. Add bell pepper, Serrano chiles and corn. Sautee for another 3 minutes. Cook on high adding the tarragon leaves, milk and water. Bring up to almost a boil. Turn off and move to the side. Blend half of the soup to a puree. Mix with the remaining non-blended preparation. Served in six-ounce portions. Add salt and pepper to taste. (Serves 6-8)


Chicken Tettrazzini
Easy Rigatoni Lasagna Bake
Green Chile Chicken Soup
Broccoli Casserole
Chile Corn Bread
Classic She Crab Soup
Corn Chowder


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