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Corn And Cheese Chowder

Southern.Crockpot's picture
Ingredients
  Water 2 Cup (32 tbs)
  Potatoes 2 Cup (32 tbs), diced
  Onion 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), diced
  Margarine 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Bay leaf 1 Large
  Cream style corn 17 Ounce (1 Can)
  Milk 2 Cup (32 tbs)
  Canned tomatoes 1 Cup (16 tbs), chopped
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded cheddar cheese 2 Ounce
  Minced parsley 1 Tablespoon
Directions

GETTING READY
1) In a large Dutch oven, add first 7 ingredients.

MAKING
2) Place the Dutch oven over medium heat and bring the liquid to a boil.
3) Reduce heat to low and allow simmering for 10 minutes or so, until the potatoes get tender.
Remove bay leaf from the sauce.
4) Add corn, milk, tomatoes, salt and pepper to the Dutch oven.
5) Heat up thoroughly.
6) Sprinkle cheese on top and cook over low heat by constant stirring until the cheese melts down.

SERVING
7) Just before serving, sprinkle parsley over chowder.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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