Texas Corn Chowder for 2

By Addie

THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas

Ingredients

• 1/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup diced peeled potato (1 medium)
• 1 cup water
• 1 chicken bouillon cube
• 1 cup fresh or frozen corn
• 1-2 teaspoons finely chopped jalapeno or green chilies
• 2 cups milk
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 dash paprika

Preparation

Step 1

In a large saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add the corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes. Yield: 2 servings.