Cheese-Corn Chowder
Catégorie: Soup
Ingrédients
- 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
Advertisement
Instructions
1. Combine water, potatoes, onion, celery, margarine, basil and bay leaf in a large Dutch oven.
2. Bring to a boil.
3. Then reduce heat and simmer for 10 minutes.
4. Discard bay leaf.
5. Stir in corn, milk, tomatoes, salt and pepper.
6. Heat thoroughly.
7. Add cheese and cook over low heat, stirring constantly, until cheese is melted. Garnish with parsley.
8. Makes 8 servings.
Advertisement
