Cheese and corn chowder
- Main Ingredient: Cereals Cheese Cheese and eggs Corn Various Vegetables
- Course: Various soups and stews
- Yield:
Cheese and corn chowder ingredients
- 3 med Potatoes
- Peeled and chopped finely
- 1 c water
- 2 t Instant chicken bouillon
- 1⁄8 T Ground red pepper
- 1 ds Black pepper
- 3 c Milk
- 10 oz Frozen kernal corn
- 2 T flour
- 1 1⁄2 c american cheese, shredded
- 1 T parsley, snipped
Cooking Cheese and corn chowder
1. Recipe by: jane camarota in a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
2. Bring to boiling; reduce heat.
3. Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally.
4. Stiri in 2 ½ cups of the milk and the corn.
5. In a small bowl stir together remaining ½ cup milk and flour; stir into potato mixture.
6. Cook and stir over medium heat till slightly thickened and bubbly.
7. Cook and stir for 1 minute more.
8. Add cheese; stir till melted.
9. Spoon into 4 soup bowls.
10. Top each serving with parsley.
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