Vermont Corn Chowder

Name: Vermont Corn Chowder
Ingredients: 2 tablespoons butter, softened to room temperature; 1 cup chopped onion; 12 cup chopped celery; 12 teaspoon salt; 12 teaspoon fresh coarse ground black pepper; 14 teaspoon paprika; 1 14 lbs potatoes, cooked, peeled, and diced; 2 cups milk; 2 (14 3/4 ounce) cans cream-style corn; 8 ounces cheddar cheese, shredded (about 3 cups); 2 tablespoons chopped fresh parsley

11 ingredients

8 steps

Ingredients

2 tablespoons butter, softened to room temperature
1 cup chopped onion
12 cup chopped celery
12 teaspoon salt
12 teaspoon fresh coarse ground black pepper
14 teaspoon paprika
1 14 lbs potatoes, cooked, peeled, and diced
2 cups milk
2 (14 3/4 ounce) cans cream-style corn
8 ounces cheddar cheese, shredded (about 3 cups)
2 tablespoons chopped fresh parsley

Directions

1

Melt butter in a Dutch oven over low heat.
2

Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
3

Add salt, pepper, and paprika and stir with a wooden spoon.
4

Add potatoes, milk, and corn and stir until soup is heated through.
5

Remove Dutch oven from heat and stir in cheese until melted.
6

If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
7

Ladle soup into bowls and sprinkle with chopped parsley.
8

Store leftover soup in a covered container in the refrigerator.