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Parmesan Corn Chowder

Total Time

Prep: 20 min. Cook: 25 min.

Makes

7 servings

"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."

Ingredients

  • 2 cups water
  • 2 cups cubed peeled potatoes
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups whole milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups shredded Parmesan cheese

Directions

  1. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  2. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.

Nutrition Facts

1 cup: 277 calories, 14g fat (9g saturated fat), 39mg cholesterol, 911mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 11g protein.

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