Parmesan corn chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Boiling water |
| 2 | cups | Diced potatoes, with skins on |
| ½ | cup | Sliced carrots |
| ½ | cup | Sliced celery |
| ¼ | cup | Chopped onion |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Margarine |
| ¼ | cup | Flour |
| 2 | cups | Milk |
| ½ | cup | Parmesan cheese |
| 1 | cup | Cream-style corn |
Directions
To the water; add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer. Do not drain. Make a white sauce with the margarine, flour and milk. Add corn and undrained vegetables. Heat, but do not boil. Add cheese, heat through. Serves 6-8.
SOURCE:*Syracuse Herald American ½/94 POSTED BY: Jim Bodle 1/94 Submitted By SHARON STEVENS On 10-04-95