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LOCATION: Recipes >> Soups >> Corn Chowder 19

Print this Recipe    Corn Chowder 19

Corn Chowder
Serves 6

2 cups peeled, chopped potatoes, very small dice
1/2 cup small diced carrots
1/2 cup thinly sliced celery
1/4 cup chopped onion
1/4 tsp. freshly ground black pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk or 1 cup milk and 1 cup half and half or cream, warmed
1/2 cup freshly grated fresh Parmesan cheese
1 17 ounce can creamed corn

In a large pot stir together 2 cups water, potatoes, celery, carrots,
onions and pepper. Bring to a boil, reduce heat and simmer, covered
until the vegetables are tender but not overcooked (about 10
minutes). DO NOT DRAIN. In a large saucepan, melt the butter, stir
in the flour with a whisk-add all of the milk at once, cook and
stir with a whisk over medium heat until mixture is thick and
bubbly. Cook and whisk for 1 minute more. Add the cheese whisking
until melted. Carefully add the cheese mixture to the vegetables.
Stir in the corn. Heat the chowder but do not boil. Can top the
chowder with crisp bacon if desired.

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