Parmesan corn chowder

6 servings

Ingredients

Quantity Ingredient
2 cups Boiling water
2 cups Diced potatoes, with skins on
½ cup Sliced carrots
½ cup Sliced celery
¼ cup Chopped onion
1½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Margarine
¼ cup Flour
2 cups Milk
½ cup Parmesan cheese
1 cup Cream-style corn

Directions

To the water; add potatoes, carrots, celery, onion, salt and pepper.

Cover and simmer. Do not drain. Make a white sauce with the margarine, flour and milk. Add corn and undrained vegetables. Heat, but do not boil. Add cheese, heat through. Serves 6-8.

SOURCE:*Syracuse Herald American ½/94 POSTED BY: Jim Bodle 1/94 Submitted By SHARON STEVENS On 10-04-95

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