Recipe Cottage


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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.