Country Corn Chowder - Smart Shopper's Cookbook
|Course : Chowders
Source: Reggie Dwork
Preparation / Directions:
Melt margarine in saucepan. Blend in flour, add milk all at once, stirring constantly. Heat to boil, stirring frequently. Add corn, onion, salt, pepper, ginger and celery seed. Cook, uncovered over low heat 20 minutes. Beat egg beaters (or eggs). Add 1 cup hot mixture to eggs. Return to soup, cook 3 minutes longer. Serve topped with crumbled bacon.
Cal 181.3; Fat 5.8g; Carb 22.7g; Fib 1.4g; Pro 11.2g; Sod 813mg; CFF 27.9%