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+--- Thread: Clam and corn Chowder with Dill (/showthread.php?tid=184518)
Clam and corn Chowder with Dill - tubeN2 - 02-08-2005
[size 1]Ingredients [/size]
[size 1]• 1 medium onion, chopped (1/2 cup) [/size]
[size 1]• 1/4 cup chopped green pepper [/size]
[size 1]• 2 tablespoons butter or margarine [/size]
[size 1]• 1/4 cup all-purpose flour [/size]
[size 1]• 1 teaspoon dried dillweed [/size]
[size 1]• 1/2 teaspoon paprika [/size]
[size 1]• 1/2 teaspoon Worcestershire sauce [/size]
[size 1]• 1/4 teaspoon salt [/size]
[size 1]• 3-1/2 cups milk [/size]
[size 1]• 1 17-ounce can whole kernel corn [/size]
[size 1]• 1 6-1/2-ounce can minced clams [/size]
[size 1]• 1/4 cup shredded cheddar cheese (1 ounce) [/size]
[size 1]• Oyster crackers (optional)
Directions [/size]
[size 1]1. In a 3-quart saucepan cook onion and green pepper in hot butter or margarine over medium-high heat for 4 to 5 minutes or until onion and green pepper are tender but not brown, stirring often. [/size]
[size 1]2. Stir in flour, dillweed, paprika, Worcestershire, and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. [/size]
[size 1]3. Stir in undrained corn and undrained clams. Heat through, stirring occasionally. To serve, ladle chowder into soup bowls, then sprinkle with cheese; top with a few oyster crackers, if desired. [/size]
[size 1]Makes 4 servings. [/size]