Parmesan Corn Chowder

Name: Parmesan Corn Chowder
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 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 shredded Parmesan cheese

12 ingredients

2 steps

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 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 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.

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