September 4, 2009

Cheese-Corn Chowder

Lindsay Walden
3 medium potatoes, peeled and coarsely chopped
1 cup water
2 teaspoons instant chicken bouillon granules
1/8 teaspoon ground red pepper
Dash of black pepper
3 cups milk
1 (10 oz) package frozen whole kernel corn
2 tablespoons flour
1 ½ cups Cheddar cheese, shredded
1 tablespoon parsley

Boil potatoes in water with bouillon, red pepper, and black pepper. Reduce heat and simmer 10 minutes. Stir 2 ½ cups milk and corn into cooked potato mixture. In small bowl mix together remaining ½ cup milk and flour. Stir it into the potato mixture. Stir over medium heat until slightly thickened. Add cheese and stir until melted. Top with parsley.

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