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Corn Chowder

2c.potatoes — chopped
1c.carrots — chopped
1/2c.celery — diced
1/2c.onion — chopped
salt — to taste
1/2c.grated parmesan cheese
1can(s)creamed corn — (15 oz.)

1.In a soup pot, combine potatoes, carrots, celery, onion, and salt.
2.Barely cover with water and bring to a boil.
3.Cook until tender, 10-15 minutes.
4.When tender, mash with a potato masher into a thick paste.
5.Make a white sauce from butter, flour, milk, and cheese.
6.Add white sauce to mashed vegetables.
7.Add creamed corn and stir into soup mixture.
8.Liquify all ingredients into a thick soup.
9.You should have about 3 liters (12 cups); if there isn't quite that much, add extra milk and heat through.

Note from Patsy: I made this different from the recipe.
After the veggies were tender, I pureed them in a blender.
I made a white sauce in the microwave, omitting the butter (stir into 2 cups water: c flour, c non instant powdered milk, 1 tsp chicken bouillon. Microwave for 2 minutes, stir. Microwave for 2 more minutes, stirring after each minute. Stir in the parmesan cheese. Other tasty cheeses can be substituted for the parmesan cheese.)
Stir the white sauce and the can of creamed corn into the vegetable mixture.
I stirred in about 1 more cup of milk, and heated it through.
It was yummy, but I'm not sure it would be if you added enough milk to make 3 quarts. I'm not sure what that is about.

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