Name: Parmesan Corn Chowder
Yield: 4 servings
Ingredients: 2 c. chopped peeled potatoes; 1/2 c. thinly sliced celery; 1/4 tsp. pepper; 1/4 c. all-purpose flour; 1 c. freshly grated Parmesan cheese; 1/2 c. thinly sliced carrots; 1/4 c. chopped onion; 1/4 c. butter; 2 c. milk; 1 (16 oz.) can cream-style corn

1

In a Dutch oven, stir together 2 cups water, potatoes, carrots, celery, onions and pepper.

2

Bring to a boil.

3

Reduce heat and simmer for 10 minutes.

4

In a large saucepan, melt the butter. Stir in flour; add milk all at once.

5

Cook and stir over medium heat until the mixture is thickened.

6

Add cheese, stirring until melted.

7

Carefully add the cheese mixture to vegetable mixture. Stir in corn.

8

Heat.

9

DO NOT BOIL.

10

Makes 6 to 8 servings.

Parmesan Corn Chowder

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