Serving Size : 4 Preparation Time :0:00
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, bouillon
granules, 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.
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Submitted 6/13/05.
Source: the net
Submitted By: Lee.M Kaye
setters@internode.on.net
Cheese and Corn Chowder