Well the snow has finally arrived...so some chowder was in order. This is a recipe (not mine) for Parmesan Corn Chowder and I have always enjoyed a bowl of it on a cold winter day. You can also add chicken to this recipe if you need your meat fix. Thanks for looking.
2 Cups Water
2 Cups Diced, Peeled Potatoes
1/2 Cup Sliced Carrots
1/2 Cup Sliced Celery
1/4 Cup Chopped Onion
1/4 Cup Butter
1/4 Cup All-Purpose Flour
1 TSP Salt
1/2 TSP Pepper
2 Cups Milk
1 Can (14 3/4 Ounce) Cream-Style Corn
1 1/2 Cups (6 Ounces) Shredded Parmesan Cheese
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and parmesan cheese. Cook 10 minutes longer or until heated through.
2 Cups Water
2 Cups Diced, Peeled Potatoes
1/2 Cup Sliced Carrots
1/2 Cup Sliced Celery
1/4 Cup Chopped Onion
1/4 Cup Butter
1/4 Cup All-Purpose Flour
1 TSP Salt
1/2 TSP Pepper
2 Cups Milk
1 Can (14 3/4 Ounce) Cream-Style Corn
1 1/2 Cups (6 Ounces) Shredded Parmesan Cheese
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and parmesan cheese. Cook 10 minutes longer or until heated through.
No comments:
Post a Comment