Cheddar, Corn & Potato Chowder Recipe

By nanarose

Ingredients

• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 2 medium carrots, sliced
• 1 medium green pepper, finely chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk
• 1 carton (32 ounces) chicken broth
• 1 pound potatoes (about 2 medium), peeled and cubed
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 2 cups (8 ounces) shredded cheddar cheese
• 1 tablespoon minced fresh parsley

Preparation

Step 1

In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.

Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.

Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Yield: 6 servings.