Cheese-Corn Chowder

Name: Cheese-Corn Chowder
Ingredients: 2 c. water; 2 c. potatoes, diced; 1/2 c. onion, chopped; 1/2 c. celery, diced; 2 Tbsp. margarine; 1/2 tsp. basil; 1 bay leaf; 1 (17 oz.) can creamed corn; 2 c. milk; 1 c. canned tomatoes, chopped; 2 tsp. salt; 1/8 tsp. pepper; 1/2 c. shredded Cheddar cheese; 1 Tbsp. minced fresh parsley

14 ingredients

8 steps

Ingredients

2 c. water
2 c. potatoes, diced
1/2 c. onion, chopped
1/2 c. celery, diced
2 Tbsp. margarine
1/2 tsp. basil
1 bay leaf
1 (17 oz.) can creamed corn
2 c. milk
1 c. canned tomatoes, chopped
2 tsp. salt
1/8 tsp. pepper
1/2 c. shredded Cheddar cheese
1 Tbsp. minced fresh parsley

Directions

1

Combine water, potatoes, onion, celery, margarine, basil and bay leaf in a large Dutch oven.
2

Bring to a boil.
3

Then reduce heat and simmer for 10 minutes.
4

Discard bay leaf.
5

Stir in corn, milk, tomatoes, salt and pepper.
6

Heat thoroughly.
7

Add cheese and cook over low heat, stirring constantly, until cheese is melted. Garnish with parsley.
8

Makes 8 servings.