Product Recipes
- 6 tbsp butter
- 2 small potatoes (about 1/2 pound)
- 2 celery stalks, minced
- 1 small onion, minced
- 1 1/2 tsp sea salt
- 2 tbsp flour
- 2 tbsp paprika
- 1 1/2 cup water
- 2 chicken-flavored bouillon cubes or envs.
- 16 to 20 ounce package frozen whole kernel corn
- 1 quart half and half
- 1 small green pepper, minced
- In 4 quart saucepan over medium heat in hot butter cook potatoes, celery, green pepper, onion, and sea salt until vegetables are tender about 10 minutes, stirring frequently.
- Stir in flour and paprika until blended; cook 1 minute.
- Stir in water and bouillon over medium heat; cook, stirring constantly, until mixture is smooth and thickened about 5 minutes.
- Stir in corn kernels and half and half.
- Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.
Makes 9 cups.
