Gramma Browns Corn Chowder

This was my great-grandmother’s recipe. It is very good to eat on a cold winter’s day.

Step: 1

Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.

Step: 2

Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.

Step: 3

Mix together flour and a little water to form a paste.

Step: 4

Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

Per Serving: 327 calories; protein 10.7g; carbohydrates 41g; fat 14.6g; cholesterol 19.3mg; sodium 807.5mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . 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 cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.