Colorful Corn Chowder

Was rated delicious by my children, ages 6 - 11! Plus is an easy meal.

Step: 1

In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.

Step: 2

Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.

Step: 3

Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

Per Serving: 192 calories; protein 6.6g; carbohydrates 25g; fat 8.5g; cholesterol 24.9mg; sodium 565.6mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.