Wednesday, March 4, 2009

Corn Chowder

Corn Chowder (Camille Keller)

2 cups water
2 cups chopped potatoes
1/2 cups sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1 1/2 tsp salt
1 can corn (niblets babycorn)

White Sauce:
1/4 cup margarine
1/4 cup flour
2 cups milk
1/2 cup grated parmesan cheese

Simmer vegetables for 10 minutes. Meanwhile, make white sauce: Melt margarine. Stir in flour with wire whisk. Add 2 cups milk. Stir over medium heat until thick. Add pepper and grated parmesan cheese. Combine undrained veggies with white sauce. Do NOT boil. Keep warm until ready to serve.

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