Thursday, January 29, 2009

Parmesan Corn Chowder

I pulled this recipe out of my recipe archives while hunting for something new, but family approved. It had been at least 2 years since I had made this, and I wished I hadn't of waited so long! It was great chilly weather soup!

Parmesan Corn Chowder

2 cups water
2 cups diced, peeled potatoes
1/2 cup sliced carrots
1/2 cup celery chopped
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 14 3/4-ounce can cream-style corn
1 15-ounce can corn
1/2 cup shredded Parmesan cheese

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes for until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through. Yield: 7 servings

Easy Cooking | Simple Cooking 

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