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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Tobin Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Claus
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups peeled, chopped potatoes, very small dice
1/2 cup small diced carrots
1/2 cup thinly sliced celery
1/4 cup chopped onion
1/4 teaspoon freshly ground black pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk (or use 1/2 milk and 1/2 half-and-half or cream) warmed
1/2 cup freshly grated Parmesan cheese Use only fresh cheese
1 (17 ounce) can creamed corn

Directions:
Directions:
In a large pot stir together 2 cups water, potatoes, celery, carrots, onions and pepper. Bring to a boil, reduce heat and simmer, covered until the vegetables are tender but not overcooked (about 10 minutes). DO NOT DRAIN.

In a large saucepan, melt the butter, stir in the flour with a whisk-add all of the milk at once, cook and stir with a whisk over medium heat until mixture is thick and bubbly.
Cook and whisk for 1 minute more. Add the cheese whisking until melted.

Carefully add the cheese mixture to the vegetables. Stir in the corn.

Heat the chowder but do not boil. Can top the chowder with crisp bacon if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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