Parmesan Corn Chowder

I love this recipe! I found it in the Times & Transcripts newspaper about six years ago. It is perfect for a cold, snowy, or rainy day. My all-time favourite chowder.

2 cups Chopped Potato
1/2 cup Chopped Carrot
1/2 cup Chopped Celery
1/4 cup Chopped Onion
2 cups Water
2 cups Milk
1/4 cup Flour
1 Can Corn
1 Can Cream-Style Corn
1 Cup of Real Parmesan Cheese
1/4 Cup Margarine
Dash of Salt & Pepper

Cook carrot, potatoes, celery, and onion in water for about 20 minutes (or until cooked) on Medium High.


Whisk together flour and milk.


Add to pot. Stir continuously until it reaches desired thickness. The longer you stir, the thicker it becomes. Reduce heat.


Add both cans of corn (including the water in the can) to the pot.


Add cheese, margarine, salt & pepper to the pot. Make sure cheese and margarine have melted completely before serving. (Note: I use about 1/2 of the cheese shown the the image below)


Serves:4-6


Rebecca's Rating: 5/5