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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Corn and Potato Chowder
Contributed by: Teri Shumate
  • 1 red bell pepper
  • 1 green bell pepper
  • salt, to taste
  • freshly ground white pepper, to taste
  • 3 TBS butter, divided
  • 3 cups diced onions
  • 3â�„4 cup crumbs from unsalted oyster crackers
  • 1â�„4 cup flour
  • 2 cups water
  • 1 cup clam juice
  • 2 cups broth of chicken, beef or ham
  • 3 cups diced potatoes
  • 2 cups half-and-half
  • 2 cups frozen corn kernels, defrosted
  • garlic powder
Chop peppers. Saute briefly in 2 TBS butter and add salt and white pepper to taste. Set aside. Mix liquids and 1 TBS butter; add potatoes and onions, cooking until done. Mix cracker crumbs, flour and seasonings; add to potato and onion mixture. Add red and green peppers; mix well and bring to a boil. Add half-and-half and corn and garlic powder, salt and pepper to taste. Simmer for 15-20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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