Friday, July 15, 2011

A Recipe to Share

Creamy Corn Chowder

  • 1 (14.5oz) can diced tomatoes
  • 1 cup corn
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1-1/2 milk
  • 1/2 cup shredded Cheddar cheese
  • 1 (4oz) can diced green chillies
  • 1/4 cup salsa

Directions:
Melt butter in a saucepan and blend in flour. Stir constantly and cook for 2 minutes. Mix in milk and continue to stir constantly until thickened and smooth. Stir in undrained corn and mix well. Add in remaining ingredients and heat through, but do not boil.