Double-Corn Chowder - cooking recipe

Ingredients

1 (10 ounce) package frozen whole corn
1/2 cup water
1/2 cup green peppers or 1/2 cup red bell pepper, chopped
1/4 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
2 cups milk
3 tablespoons all-purpose flour
1/2 cup chopped sliced dried beef or 1/2 cup ham
1/4 cup corn nuts (optional) or 1/4 cup coarsely broken corn chips (optional)

Preparation

In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
Bring to boiling:reduce heat.
Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
Stir together milk and flour.
Stir into corn mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in dried beef.
If desired, garnish each serving with corn nuts or chips.
For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
For Mexican Corn Chowder:
Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
Add 1 7-ounce can diced tomatoes, cut up.
3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.