Parmesan Corn Chowder
Parmesan Corn Chowder is an moderately easy dinner. Made with 2 c. chopped peeled potatoes, 1/2 c. thinly sliced celery, 1/4 tsp. pepper, 1/4 c. all-purpose flour and 1 c. freshly grated parmesan cheese, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In a Dutch oven, stir together 2 cups water, potatoes, carrots, celery, onions and pepper.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
In a large saucepan, melt the butter. Stir in flour; add milk all at once.
Cook and stir over medium heat until the mixture is thickened.
Add cheese, stirring until melted.
Carefully add the cheese mixture to vegetable mixture. Stir in corn.
DO NOT BOIL.
Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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