| Illinois Prairie CORN CHOWDER Ingredients: Corn, Rice, and Vegetables; Gluten-free Additions: 2-3 White Potatoes 8 C. Chicken Broth 2 C. Heavy Cream When fresh corn is available, cut the kernels off 2 or 3 and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream. For meatier chowder, add diced chicken breast, crabmeat or clams. Cooking Directions: Peel and dice potatoes and place in a 4 qt. pot. Add chicken broth and bring to a boil. Add contents of Illinois Prairie Soup Mix and simmer covered for 30 minutes. Add cream and heat uncovered on low until slightly thickened about 15 minutes. Remove bay leaf before serving. With a garnish of grated Monterey Jack cheese and fresh parsley, this soup makes a lovely summer or winter meal! Serves: 6-8 Preparation Time: 10 minutes Cooking Time: 45 minutes Gluten Free Item |
