"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Parmesan Corn Chowder Recipe

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

Contributor:  
Contributor:  
Lori Helie
Added: Thursday, March 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. water;
2 c. diced peeled potatoes;
1/2 c. sliced carrots;
1/2 c. sliced celery;
1/4 c. chopped onion;
1/2 c. butter;
1/4 c. flour;
1 tsp. salt;
1/2 tsp. pepper;
2 cups milk;
1 can cream style corn;
1-1/2 c. shredded parmesan cheese.

Directions:
Directions:
In large saucepan, combine first five ingredients; bring to a boil. Reduce heat; cover, simmer 12-15 minutes. Do not drain.

Meanwhile, in another saucepan melt butter, stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes until thickened. Stir into vegetable mixture; add corn and parmesan cheese. Cook ten minutes longer or until heated through.

Personal Notes:
Personal Notes:
I sometimes add some chopped ham.

 

 

 

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