Vermont Corn Chowder

8 ingredients
8 steps

Ingredients

  • 2 Tbsp. butter or margarine
  • 1 c. chopped onions (medium)
  • 1/2 c. chopped celery
  • 3 c. peeled, diced potatoes, cooked (about 1 lb.)
  • 2 c. milk
  • 1 can cream-style corn
  • 2 c. shredded Cheddar cheese
  • parsley

Directions

  1. 1
    In saucepan, melt butter.
  2. 2
    Saute onions and celery until tender.
  3. 3
    Add cooked potatoes, milk and corn.
  4. 4
    Heat to serving temperature.
  5. 5
    Add cheese until melted.
  6. 6
    Salt and pepper to taste. Sprinkle a little parsley.
  7. 7
    Tastes better next day when flavors blend.
  8. 8
    Serves 7.

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