Parmesan Corn Chowder
This Parmesan Corn Chowder is creamy, cheesy, and full of delicious flavor! An easy, comforting soup that's perfect for a cozy family dinner.
Servings: 8 servings
Ingredients
- 2 1/2 cups water
- 2 large potatoes peeled and diced
- 1 large carrot sliced in rounds
- 1/2 cup celery chopped
- 1/2 of a medium onion peeled and chopped
- 1/4 cup unsalted butter or 4 tablespoons
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups milk I used 2%
- 1 14 3/4 ounce can cream style corn
- 1 1/2 cups shredded Parmesan cheese
Instructions
- In a soup pot on top of the stove add water, potatoes, carrots, celery and onions. Bring to a boil, reduce heat to simmer and cook for 15 minutes or until potatoes and carrots are tender.
- In a small saucepan, melt the butter then add in flour, salt and pepper stirring until smooth.
- Add milk and bring to a boil stirring constantly until starts to thicken.
- Remove from heat and add to soup pot. Stir in corn and Parmesan cheese.
- Heat soup on low for about 10 more minutes. This is a thick soup. Makes about 8 servings.
Notes
If using salted butter, cut salt added to 1/2 teaspoon.