Corn, Potato and Parmesan Chowder Recipe

Name: Corn, Potato and Parmesan Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 cups potatoes, Chopped and peeled; ½ cup carrot, shredded; ¼ cup onion, chopped; ¼ teaspoon black pepper; ¼ cup margarine; ¼ cup flour; 2 cups whole milk; 1 cup parmesan cheese; 1 (14 3/4 ounce) can cream-style corn; 1 (15 ounce) can whole kernel corn, drained; 5 pieces bacon, cooked and crumbled

Servings: persons

2 cups water
2 cups potatoes, Chopped and peeled
½ cup carrot, shredded
¼ cup onion, chopped
¼ teaspoon black pepper
¼ cup margarine
¼ cup flour
2 cups whole milk
1 cup parmesan cheese
1 (14 3/4 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
5 pieces bacon, cooked and crumbled

1
In a dutch oven, stir together water, potatoes, carrots, onion and pepper.
2
Bring to a boil.
3
Reduce heat; cover and simmer for 10 minutes.
4
In a medium sauce pan, melt margarine; stir in flour until combined.
5
Add milk all at once, continuing stirring.
6
Cook and stir over medium heat until thick and bubbly and then cook and stir one minute more.
7
Add the parmesan cheese and stir until melted.
8
Carefully add the cheese mixture to the soup mixture.
9
Stir in corn and heat through.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 2 cups potatoes, Chopped and peeled, ½ cup carrot, shredded, ¼ cup onion, chopped, and more.

Yes, Corn, Potato and Parmesan Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn, Potato and Parmesan Chowder

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