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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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It's the perfect soup for a cold day, and a little cumin can add a bit of heat to it. Ingredients:
2 cups water |
2 cups potatoes, diced and peeled |
1/2 cup carrots, sliced |
1/2 cup celery, sliced |
1/4 cup onion, chopped |
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups milk |
14 3/4 ounce cream-style corn |
1 1/2 cups parmesan cheese, shredded |
Directions:
1. 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).
2. 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 or until thickened. Stir into the vegetable mixture.
3. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
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