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Cheese and corn chowder
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| Artist: |
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| Categories: |
Cereals, Cheese, Cheese & Eggs, Corn, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| med | Potatoes | | | Peeled and chopped finely | | 1
| cup | Water | | 2
| tsp | Instant chicken bouillon | | 1/8
| tbsp | Ground red pepper | | 1
| dash | Black pepper | | 3
| cup | Milk | | 10
| oz | Frozen kernal corn | | 2
| tbsp | Flour | | 1 1/2
| cup | American cheese, shredded | | 1
| tbsp | Parsley, snipped |
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Procedures:
| 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 | Stir in 2 ?cups of the milk and the corn. | | 5 | In a small bowl stir together remaining ?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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