Cream Corn Chowder - cooking recipe

Ingredients

2 c. fresh-cut kernel corn or 2 c. frozen corn
1 (13 3/4 oz.) can chicken broth
1 c. chopped celery with leaves
1/4 tsp. hot pepper sauce
1/4 tsp. nutmeg
1/2 tsp. black pepper
1 c. light cream or whole milk

Preparation

In medium saucepan, combine 1 cup kernel corn with the chicken broth.
Simmer, covered, 5 minutes until corn is tender.
Puree in a food processor or blender.
Return the creamed corn to the saucepan together with the remaining cup of kernel corn, celery, hot pepper sauce, nutmeg and pepper.
Simmer, covered, 5 minutes longer.
Stir in the light cream or milk.
Heat to the simmering point.
Serve hot. Makes 4 servings.