Classic Corn Chowder
From natalie 16 years ago
- 60 minutes to make
- Serves 12
This is perfect for a cold fall day. Good with some homemade rolls. I like to cook it in a slow cooker.
Ingredients
- 3 large potatoes peeled and chopped shopping list
- 4 large carrots peeled and chopped shopping list
- 3 celery stalks chopped shopping list
- 1 large onion peeled and chopped shopping list
- 1- 16 oz bag of frozen corn shopping list
- 2 cans cream corn (or in place of the 16oz and the 2 cans cream corn you can use a 2lb bag of frozen corn) shopping list
- 1 cube butter shopping list
- 2 tsp. salt shopping list
- 1 tsp. pepper shopping list
- 3 Tbls. parsley shopping list
- 2 cans evaporated milk shopping list
- 1 c. parmesan cheese ( if you use fresh cheese, add the last 10 min. of cooking and stir a lot!) shopping list
- 1/2 c. flour shopping list
How to make it
- Put the first 11 ingredients in a pot, cover with water and bring to a boil. Simmer about an hour. For a richer flavor replace some of the water with chicken broth.
- Add the last three ingredients. I mix the dry cheese with the flour and add a little water to make a paste and then add that to the soup.
- Simmer on low and stir often until done. You can use a crockpot to avoid sticking
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