Corn and Cheese Chowder
|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)|
|Grated process cheddar cheese||2 Ounce (American Style)|
|Minced parsley||1 Tablespoon|
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.