Parmesan Corn Chowder

Name: Parmesan Corn Chowder
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

13 ingredients

9 steps

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.