Texas Corn Chowder Recipe

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Texas Corn Chowder Recipe
Texas Corn Chowder Recipe photo by Taste of Home
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Texas Corn Chowder Recipe

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THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1/4 cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 cup diced peeled potato (1 medium)
  • 1 cup water
  • 1 chicken bouillon cube
  • 1 cup fresh or frozen corn
  • 1 to 2 teaspoons finely chopped jalapeno or green chilies
  • 2 cups milk
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • Dash paprika

Directions

In a medium saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Texas Corn Chowder in Reminisce September/October 1996, p45

Nutritional Facts

1 cup: 364 calories, 15g fat (9g saturated fat), 49mg cholesterol, 978mg sodium, 47g carbohydrate (18g sugars, 4g fiber), 13g protein.

  • 1/4 cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 cup diced peeled potato (1 medium)
  • 1 cup water
  • 1 chicken bouillon cube
  • 1 cup fresh or frozen corn
  • 1 to 2 teaspoons finely chopped jalapeno or green chilies
  • 2 cups milk
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • Dash paprika
  1. In a medium saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Texas Corn Chowder in Reminisce September/October 1996, p45

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