Parmesan Corn Chowder

By Orion

Ingredients

• 2 cups of chopped peeled potato
• 1/2 cup thinly sliced carrot
• 1/2 cup thinly sliced celery
• 1/4 cup chopped onion
• 1/4 t pepper
• 1/4 cup margarine or butter
• 1/4 cup all purpose flour
• 2 cups of milk
• 1 cup freshly hydrated Parmesan Cheese ( 3 oz grated)
• 1 (17 oz) cream style corn (Try frozen cream corn)
• Optional: Crumbled bacon

Preparation

Step 1

In a large pot or Dutch oven, stir together 2 cups of water, potato, carrot, celery, onion and pepper.
Bring to a boil, then cover and reduce heat and simmer for 10 minutes.

Meanwhile, in a large saucepan, melt the margarine or butter.
Stir in the flour
Add the milk ALL at once.
Cook and stir over medium heat until mixture is thickened and bubbly
Continue to cook and stir for one additional minute
Add the cheese, stirring until it is melted.
Carefully add the cheese mixture to vegetable mixture
Stir in the corn
Heat the soup through over medium to low heat, stirring occasionally.
DO NOT BOIL!

Optional: Sprinkle crumbled bacon over top
Note: For low fat, omit the margarine. Combine the milk, flour and cheese and stir into soup mixture.