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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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My mom made this thick soup when I was young, recalls Michelle Kaiser of Bozeman, Montana. She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites. Ingredients:
2 cups water |
2 cups cubed peeled potatoes |
1/2 cup sliced carrots |
1/2 cup sliced celery |
1/4 cup chopped onion |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups whole milk |
1 can (14-3/4 ounces) cream-style corn |
1-1/2 cups (6 ounces) shredded parmesan cheese |
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 the 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. Add corn and cheese. Cook 10 minutes longer or until heated through. Yield: 7 servings.
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