Cheese & Corn Chowder
Cheese and Corn Chowder recipe
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
potatoes
peeled and chopped finely |
|
| 1 | cup | water |
|
| 2 | teaspoons | chicken broth |
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
|
black pepper
to taste |
*
|
||
| 3 | cups | milk |
|
| 10 | ounces |
corn kernels, canned
frozen |
|
| 2 | tablespoons | all-purpose flour |
|
| 1 ½ | cups | american cheese |
|
| 1 | tablespoon |
parsley leaves
snipped |
|
Trans-fat Free, Good source of fiber
Directions
In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
Bring to boiling; reduce heat.
Cover and simmer about 10 minutes or until potatoes are tender, stirring occasionally.
Stir in 2½ cups of the milk and the corn.
In a small bowl stir together remaining ½ cup milk and flour; stir into potato mixture.
Cook and stir over medium heat until slightly thickened and bubbly.
Cook and stir for 1 minute more.
Add cheese; stir until melted.
Spoon into 4 soup bowls.
Top each serving with parsley.
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