|Hello tasty bowl of comforting soup... you look friendly!|
Last week while the hubby was gone I took full advantage of the opportunity to cook up a pot of this delicious chowder. Soup is great because it makes more than one meal...especially when there's only 1.5 of you to feed at home and the leftovers heat up wonderfully, but this was a treat for me too because it's rare that I can get away with a meal that has no meat when Dave is home.
Dave's step mom Sharon is a wonderful cook, and she made this one day while we were over and I fell in love. She was kind enough to share the recipe with me, so I'm doing the same for you today.
Parmesan Corn Chowder
Here's what you need:
Potatoes, celery, carrots, onion, flour, butter, milk, parmesan cheese, one can of cream style corn.
Start by chopping up 2-3 potatoes into bite size pieces. Chop up equal portions of celery, carrot and onion, (1/2 cup - 3/4 cup) each and toss them all into a stockpot with 2 cups of water.
Season with black pepper and bring to a boil.
Once it's boiling reduce heat, cover and simmer for about 10 minutes until vegetables are tender.
In the meantime, melt 1/4 cup butter in a medium saucepan.
Add 1/4 cup flour and stir together well.
Add 2 cups of milk all at once.
Continue stirring until mixture thickens and gets bubbly. Reduce heat and allow it to cook for one more minute.
Add in your cup of parmesan cheese now and stir together until it's melted completely.
* Fresh grated parmesan is best in this recipe, but in a pinch the bag pre-shredded kind works too, (which is what I had to use). I do not however recommend using the powdered in a canister variety... you'll just regret it!!
Carefully add your cheese mixture to your stockpot with vegetables and add your can of cream style corn.
Heat through, stirring occasionally but do not boil.
Serve immediately with your favorite side (I went with the garlic cheese biscuit myself) and enjoy!!!
PARMESAN CORN CHOWDER
2-3 potatoes, chopped in bite size pieces
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups water
pepper to taste
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup fresh Parmesan cheese
1 can cream style corn
1. In a large pot, stir together 2 cups water, the potato, carrot, celery, onion and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Meanwhile, in a large saucepan, melt the butter. Stir in the flour. Add the milk all at once. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 1 minute more.
3. Add the cheese, stirring until it is melted. Carefully add the cheese mixture to vegetable mixture. Stir in the corn. Heat the soup through, stirring occasionally. Do not boil.