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Texas Corn Chowder

By: Mildred Sherrer

"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"

Rate/Review | Read Reviews (17)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

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