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Parmesan Corn Chowder

 Parmesan Corn Chowder
"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."
7 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 2 cups water
  • 2 cups cubed 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 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups whole milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups (6 ounces) shredded Parmesan cheese

Directions

  • 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 (do not drain).
  • Meanwhile, in a small saucepan, melt butter. Stir in the 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 cheese. Cook 10 minutes longer or
  • until heated through. Yield: 7 servings.
Nutritional Facts: 1 serving (1 cup) equals 277 calories,

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Parmesan Corn Chowder (continued)

Nutritional Facts: 14 g fat (9 g saturated fat), 39 mg cholesterol, 911 mg sodium, 29 g carbohydrate, 2 g fiber, 11 g protein.