Sweet Corn Chowder

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Sweet Corn Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This Colman’s recipe makes a sweet heat side dish that goes well with roasted meats. Feel free to add more mustard to really spice it up.



Ingredients


  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 teaspoons Colman’s dry mustard

  • 2 cups chicken stock

  • 2 cups canned sweet corn (measured after draining)

  • 1/2 cup diced ham

  • 1 green onion, finely chopped

  • 2/3 cup heavy cream

  • Salt and pepper to taste



Instructions


Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don’t worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heavy cream, and continue cooking only until the mixture is thoroughly warmed (but don’t let it boil). Serve immediately.
Servings
4
Servings
4
Sweet Corn Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This Colman’s recipe makes a sweet heat side dish that goes well with roasted meats. Feel free to add more mustard to really spice it up.



Ingredients


  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 teaspoons Colman’s dry mustard

  • 2 cups chicken stock

  • 2 cups canned sweet corn (measured after draining)

  • 1/2 cup diced ham

  • 1 green onion, finely chopped

  • 2/3 cup heavy cream

  • Salt and pepper to taste



Instructions


Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don’t worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heavy cream, and continue cooking only until the mixture is thoroughly warmed (but don’t let it boil). Serve immediately.
Servings
4
Servings
4
Share this Recipe