Parmesan Corn Chowder
photo by Katzen
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
6-8 cups
- Serves:
- 8
ingredients
- 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
- 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.
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Reviews
-
Made this recipe almost as written, but did change/add two things ~ I added a can of drained kernels of corn, mostly 'cause I wanted more corn in the chowder & I also used a yellow belll pepper instead of the red! This chowder came together very easily, & it made for A VERY SATISFYING LUNCH! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.