Popcorn Soup (Corn Chowder)

This will be a recipe that you won’t lose–it is SO good! Kids will love the idea of using popped corn instead of croutons on top.

Step: 1

Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.

Step: 2

Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.

Step: 3

Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.

Per Serving: 521 calories; protein 10.7g; carbohydrates 34.8g; fat 40.2g; cholesterol 119.5mg; sodium 499.8mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.