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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A wonderfully thick, delicious and comforting corn chowder that is a snap to put together. Ingredients:
1 (14 1/2 ounce) can chicken broth, plus |
enough water, to equal two cups liquid |
2 cups diced peeled potatoes |
1/2 cup sliced carrot |
1/2 cup sliced celery |
1/4 cup chopped onion |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups milk |
1 (14 3/4 ounce) can cream-style corn |
6 ounces shredded parmesan cheese |
Directions:
1. In a large saucepan, combine the first 5 ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 12-15 minutes, or until vegetables are tender.
3. Meanwhile, in a medium saucepan, melt butter.
4. Stir in flour, salt and pepper until smooth.
5. Gradually add milk, stirring constantly.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Stir into the vegetable/broth mixture.
8. Add corn and Parmesan cheese.
9. Cook 10 minutes longer or until heated through.
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