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Corn And Cheese Chowder

Western.Chefs's picture
Ingredients
  Bay leaf 1
  Powdered basil 1⁄2 Teaspoon
  Butter/Margarine fat / salad oil 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), minced
  Celery 1⁄3 Cup (5.33 tbs), diced
  Raw white potatoes 2 Cup (32 tbs), pared and diced
  Boiling water 2 Cup (32 tbs)
  Canned cream style corn 2 Cup (32 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Canned tomatoes 1 Cup (16 tbs)
  Salt 4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated process cheddar cheese 2 Ounce (American Style)
  Minced parsley 1 Tablespoon
Directions

Tie bay leaf and basil in piece of cheesecloth.
Put in covered kettle with next 5 ingredients, and cook until potatoes are tender.
Remove bag of seasonings.
Add remaining ingredients except parsley.
Reheat, stirring, until cheese is melted.
Sprinkle minced parsley over top and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Ingredient: 
Cheese
Servings: 
8

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