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Spicy Corn Chowder Recipe

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This recipe for Spicy Corn Chowder is from The Witt Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter or margarine
2 ribs celery, minced
2 tbsp chopped green or red bell pepper
1 medium onion, chopped
2 tbsp flour
1 tsp salt
1 c. water
2 tbsp instant chicken bouillon
1 tbsp poultry rub
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tsp parsley
1/4 tsp marjoram
20 oz frozen corn
3-4 c. half & half or milk
3/4 c. shredded cheddar
Directions:
Directions:
Saute celery, pepper, and onion in butter until tender in a large pan (5 qt). Stir in the flour, salt, and other spices. Cook one minute. Stir in the water and bouillon, stirring constantly for 3-4 minutes. Then add corn, milk, and cheese. Gently heat through. Put the soup in a crock pot to transport and serve later.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I've brought this to Mom & Dad's or Jan's many times for our family Christmas gift exchange when we have soup and snacky foods. The original recipe came from one of the Among Friends cookbooks by Shelly Reeves Smith from the Lake of the Ozarks. The cookbooks are works of art; each recipe is written out in longhand and decorated with original artwork. This is my spiced up version of their recipe.

 

 

 

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