Corn, Potato and Parmesan Chowder |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is great winter recipe! Comfort food at it's best! Ingredients:
2 cups water |
2 cups potatoes, chopped and peeled |
1/2 cup carrot, shredded |
1/4 cup onion, chopped |
1/4 teaspoon black pepper |
1/4 cup margarine |
1/4 cup flour |
2 cups whole milk |
1 cup parmesan cheese |
1 (14 3/4 ounce) can cream-style corn |
1 (15 ounce) can whole kernel corn, drained |
5 pieces bacon, cooked and crumbled |
Directions:
1. In a dutch oven, stir together water, potatoes, carrots, onion and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 10 minutes.
3. In a medium sauce pan, melt margarine; stir in flour until combined.
4. Add milk all at once, continuing stirring.
5. Cook and stir over medium heat until thick and bubbly and then cook and stir one minute more.
6. Add the parmesan cheese and stir until melted.
7. Carefully add the cheese mixture to the soup mixture.
8. Stir in corn and heat through.
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