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Corn Chowder Recipe

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This recipe for Corn Chowder is from Tobin Beaudet Schools Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups of peeled, chopped potatoes, very small dice
1/2 Cup of small diced carrots
1/2 Cup of thinly sliced celery
1/4 Cup of chopped onion
1/4 Teaspoon of freshly ground black pepper
1/4 Cup of unsalted butter
1/4 Cup of all-purpose flour
2 Cups of milk (or use 1/2 milk and 1/2 half-and-half or cream) warmed
1/2 Cup of freshly grated Parmesan cheese
1 (17 ounce) Can of creamed corn
Directions:
Directions:
In a large pot stir together 2 cups of 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. Top the chowder with crisp bacon if desired.

 

 

 

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