Tuesday, October 7, 2008

Parmesan Corn Chowder

Ready in 45 min or less

2 cups water
2 cups diced peeled potatoes
½ cup sliced carrots
¼ cup chopped onion
¼ cup butter or margarine
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 cups milk
1 can (14 ¾ ounce) cream style corn
1 ½ cups (6 ounces) shredded Parmesan cheese

In a large saucepan, combine the first four 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 or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.

Yield: 7 servings

A great side dish is corn bread. Look for a great cornbread recipe in the sidebar under "bread."

1 comment:

Sarah Kuhner said...

This is my ultimate soup recipe. I love it. I do add bacon to it and love the flavor.