SUPER-QUICK CORN CHOWDER
(Made in the Microwave!!!)
Ingredients:
2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
3 cups shredded Cheddar cheese
2 (14.75 ounce) cans cream-style corn
1 cup cooked fresh-off-the-cob corn
Directions:
Place water in a 2-qt. microwave-safe dish; cover and heat until boiling. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until vegetables are crisp-tender; set aside (do not drain).
Meanwhile, in a 3-qt. dish, microwave butter on high for 50-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted. Stir in the corn and reserved vegetables. Cook on high for 2-3 minutes or until heated through.
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TIP: Make these for breakfast with the corn from those leftover ears you boiled from last night's dinner!
CORN FRITTERS
Ingredients:
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablepoons sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 1/2 cups cooked corn off-the-cob (OR: 1 - 12. oz. can kernel corn, drained)
Directions:
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field."
~Dwight D. Eisenhower
My husband was a southern boy, and often requested corn fritters, usually with deep fried battered fish!
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