Clay Street Deli and Annie's Pantry

Soups · Page 18

Corn & Cheese Chowder (author's favorite)

Ingredients

  • 4 cups water
  • 4 cups diced potatoes
  • 1 cup chopped onion
  • 1 cup diced celery
  • 4 Tbs margarine
  • 1 tsp dried whole basil
  • 2 large bay leaves
  • 2 Tbs minced fresh parsley
  • 2 cans cream style corn
  • 4 cups milk
  • 2 cups canned tomatoes, chopped
  • 4 tsp salt
  • 1/4 tsp pepper
  • 1 cup (2 oz.) shredded cheddar cheese

Instructions

Combine first 7 ingredients; bring to a boil. Reduce heat, simmer about 10 minutes or until potatoes are tender. Discard bay leaf. Stir in corn, milk, tomatoes, salt and pepper; heat thoroughly. Add cheese; cook over low heat stirring constantly, until cheese is melted. Sprinkle parsley over chowder.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 18.