Recipe: Corn Chowder

Recipes using Tones Ground Paprika

• 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

1. 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.
2. Stir in flour and paprika until blended; cook 1 minute.
3. Stir in water and bouillon over medium heat; cook, stirring constantly, until mixture is smooth and thickened about 5 minutes.
4. Stir in corn kernels and half and half.
5. Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.