Corn chowder

Corn chowder



  • freshly ground black pepper - 1/4 tsp
  • cup flour - 1/4 item
  • cup chopped onion - 1/4 item
  • cups peeled, chopped potatoes, diced very small - 2 item
  • cup small diced carrots - 1/2 item
  • cup thinly sliced celery - 1/2 item
  • cup unsalted butter - 1/4 item
  • cups milk or 1/2 & 1/2 + 1 cream - 2 item
  • cup fresh grated Parmesan cheese - 1/2 item
  • creamed corn - 1 (17

How to make corn chowder:

In a large pot, stir together 2 cups water, potatoes, celery, carrots, onion and pepper. Bring to boil, reduce heat, simmer covered until all vegtables are tender and not overcooked (about 10 minutes) Do not drain.

In large saucepan, melt butter and stir in flour with a wisk. Add all of the milk at once. Cook and stir with whisk over medium heat until thick and bubbly. Cook and whisk for 1 more minute. Add cheese, whisk until melted. Carefully add cheese mixture to the veggies. Stir in the corn. Heat the chowder but do not boil.

Recipe categories: Corn, Soups & stews, Chowders.

Corn chowder
Average rating: 3.9 of 5, total votes: 7
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
sugar, sour cream, eggs, beaten, can whole kernel corn, drained, salt and pepper to taste, can whole kernel corn undrained
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