Cheddar, Corn & Potato CHowder

Submitted by KathyP53

"A smooth, luscious chowder with a hint of curry. From Taste of Home magazine."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 6

ingredients

• 1⁄4 cup butter, cubed
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1⁄4 cup all-purpose flour
• 1 teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup milk
• 4 cups chicken broth
• 1 lb potato, peeled and cubed (2 medium)
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1 tablespoon minced fresh parsley

directions

1. In a 6 quart stockpot, heat butter over medium heat. Add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.
2. Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
3. Stir in cheese until melted; remove from heat. Puree heat using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.