Canadian corn chowder
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Margarine |
| 2 | ounces | Diced Canadian -style bacon |
| ½ | cup | Diced onion |
| 2 | tablespoons | Each diced celery and shredded carrot |
| 1½ | teaspoon | All-purpose flour |
| ½ | cup | Skim milk |
| 3 | ounces | Pared potatoes, diced |
| ½ | teaspoon | Salt |
| Dash each marjoram leaves and pepper | ||
| ½ | cup | Frozen or drained canned whole kernel corn |
| Water if required | ||
Directions
In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion, celery and carrot; saute until onion is translucent. Sprinkle with flour and stir quickly to combine; cook, stirring, for 1 minute.
Stirring constantly, gradually add milk and bring to a boil. Reduce heat and add potato and seasonings; cover and let simmer until potato is tender, about 15 minutes. Stir in corn and let simmer until heated through. If mixture gets too thick, add water, 1 tablespoon at a time, until desired consistency.
Makes 2 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.