Corn and Cheese Chowder


Serves: 9
Total Calories: 141

Ingredients

2 cups water
2 cups diced potatoes
1/2 cup chopped onion
1/2 cup diced celery
2 tablespoons butter
1/2 teaspoon dried whole basil
1 large bay leaf
1 (16-ounce) can cream-style corn or 1 (10-ounce) package frozen
2 cups milk
1 cup chopped tomato
1/8 teaspoon pepper
1/2 cup grated Cheddar cheese
1 tablespoon minced fresh parsley

Directions:

Combine water, potatoes, onion, celery, butter, basil, and bay leaf in large kettle and bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are tender. Discard bay leaf. Stir in corn, milk, tomatoes, and pepper and heat thoroughly. Add cheese and cook over low heat, stirring constantly until cheese is melted. Sprinkle parsley over chowder in bowls and serve.

Nutritional Facts:

Serves: 9
Total Calories: 141
Calories from Fat: 52

This Corn and Cheese Chowder recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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Broccoli Cream Cheese Soup
Martha Washington’s Porridge of Green Peas
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Onion Soup
Zesty Gazpacho
Soup à la Julienne
Corn Soup with Shrimp
Oyster and Artichoke Soup
Crab and Asparagus Soup
Peanut Soup
Virginia Peanut Soup
Martha Washington’s To Make a Frykecy
Corn and Cheese Chowder
Golden Glow Corn Chowder
Flounder Chowder Fulgham
Captain Rasmussen’s Clam Chowder
Fish Chowder, Jersey Shore
Quahog “Chowdah”
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Crab and Corn Bisque
Beaufort Grocery’s Darn Fine Gumbo
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Sinfully Rich Oyster Stew
5-Hour Beef Stew
Blues Brothers World Famous Brunswick Stew
Brunswick Stew Family Size
Chicken Tortilla Stew
Summer Corn and Tomato Stew




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