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Cheese and Corn Chowder Recipe | |
British Soup | |
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Ingredients:
3 md Potatoes,Peeled and chopped finely 1 c Water 2 ts Instant chicken bouillon 1/8 ts Ground red pepper 1 d Black pepper 3 c Milk 10 oz Frozen kernal corn 2 tb Flour 1 1/2 c American cheese, shredded 1 tb Parsley, snipped
Directions:
In a large saucepan combine chopped potatoes, water, bouillongranules, ground red pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally. Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly. Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley. Serving Size : 4 Preparation Time :0:00
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