Cheese-Corn Chowder
Be the first to rate this recipe
A home-kitchen version of cheese-corn chowder, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 c. water
- 2 c. potatoes, diced
- 1/2 c. onion, chopped
- 1/2 c. celery, diced
- 2 Tbsp. margarine
- 1/2 tsp. basil
- 1 bay leaf
- 1 (17 oz.) can creamed corn
- 2 c. milk
- 1 c. canned tomatoes, chopped
- 2 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. shredded Cheddar cheese
- 1 Tbsp. minced fresh parsley
Method
Combine water, potatoes, onion, celery, margarine, basil and bay leaf in a large Dutch oven.
Bring to a boil.
Then reduce heat and simmer for 10 minutes.
Discard bay leaf.
Stir in corn, milk, tomatoes, salt and pepper.
Heat thoroughly.
Add cheese and cook over low heat, stirring constantly, until cheese is melted. Garnish with parsley.
Makes 8 servings.
Rate:
