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Monday, October 26, 2009

Potato Corn Chowder

submitted by Kate
1.5 c. chx broth
1 stalk celery, chopped
1 carrot, chopped
2 c. potatoes , diced/peeled
1/4 c, flour
1/2 c. grated parmesan
1/2 c, onion
1 tsp. salt
1/4 tsp pepper
2 T. margerine
2. c. milk
1 can creamed corn

Cook veggies in broth for 20 min. Melt margerine in separate pan and stir in flour to make a paste. Add gradually the milk while stirring until smooth. Cook until thickened. Add cheese and stir until melted. Add milk mixture to other pan and stir on low heat. Keep low and don't burn.

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