Recipe by Katzen
I first tried corn chowder at the Sheridan Guildford in Saskatoon, SK, Canada, and absolutely loved it. This is the closest recipe I've found to the decadent yumminess of the soup. Funny thing is, I never thought I'd like corn chowder, and tried it because I spent so much time there that I became sick of the rest of the menu. Am I glad I did! Enjoy!
- 2 cups vegetable stock, I like Basic Light Vegetable Stock, Basic Light Vegetable Stock
- 2 large potatoes, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1⁄2 red pepper, chopped
- 1 onion, chopped
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups milk
- 1 (14 ounce) can cream-style corn
- 1 1⁄2 cups parmesan cheese, grated
Directions See How It's Made
- 1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- 2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.