PARMESAN CORN CHOWDER RECIPES

Name: Parmesan Corn Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7 servings.
Ingredients: 2 cups water; 2 cups cubed peeled potatoes; 1/2 cup sliced carrots; 1/2 cup sliced celery; 1/4 cup chopped onion; 1/4 cup butter; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups whole milk; 1 can (14-3/4 ounces) cream-style corn; 1-1/2 cups shredded Parmesan cheese

PARMESAN CORN CHOWDER RECIPE: HOW TO MAKE IT

Parmesan Corn Chowder Recipe: How to Make It image

"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 7 servings.

Number Of Ingredients 12

Ingredients

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded Parmesan cheese

Steps:

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.

Nutrition Facts : Calories 277 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 911mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

PARMESAN CORN CHOWDER RECIPE - FOOD.COM

Parmesan Corn Chowder Recipe - Food.com image

I first tried corn chowder at the Sheridan Guildford in Saskatoon, SK, Canada, and absolutely loved it. This is the closest recipe I've found to the decadent yumminess of the soup. Funny thing is, I never thought I'd like corn chowder, and tried it because I spent so much time there that I became sick of the rest of the menu. Am I glad I did! Enjoy!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6-8 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups vegetable stock, I like Basic Light Vegetable Stock, Basic Light Vegetable Stock
2 large potatoes, diced
2 carrots, sliced
2 stalks celery, sliced
1/2 red pepper, chopped
1 onion, chopped
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 (14 ounce) can cream-style corn
1 1/2 cups parmesan cheese, grated

Steps:

1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.

Nutrition Facts : Calories 307.4, FatContent 13.8, SaturatedFatContent 8.4, CholesterolContent 40.3, SodiumContent 814.4, CarbohydrateContent 35.4, FiberContent 3.7, SugarContent 4.3, ProteinContent 12.8

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