Soups: Veg Cheese Chowder 02 by Recipe Cottage

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	Veg Cheese Chowder 02

		Vegetable-Cheese Chowder 2 1/2 cups water 2 cups diced peeled potatoes 1 cup corn 3/4 cup minced leeks 1/2 cup diced celery 2 1/2 teaspoons salt 1/4 cup butter 1/4 cup all purpose flour 2 cups milk 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon freshly ground pepper 1 12-ounce can cubed tomatoes, drained 4 ounces freshly grated Parmesan cheese 1 tablespoon minced fresh parsley Bring water to boil in large saucepan over high heat. Add potatoes, leeks, celery, corn and 1 teaspoon salt. Return to boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 minutes. Melt butter in medium saucepan over medium-low heat. Remove from heat and blend in flour. Add milk, Worcestershire sauce, remaining 1 1/2 teaspoons salt, mustard and pepper. Return to medium-low heat and stir until thickened, about 10 minutes. Stir into potato mixture. Add tomatoes, Parmesan and parsley. Ladle soup into heated bowls and serve.