Taste of Home
Parmesan Corn Chowder
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 7 servings.
"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."
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 shredded Parmesan cheese
Directions
-
1.
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).
-
2.
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.
Nutrition Facts
1 cup: 277 calories, 14g fat (9g saturated fat), 39mg cholesterol, 911mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 11g protein.
© 2024 RDA Enthusiast Brands, LLC