Corn Chowder
Chef Ryan McKim

2 c. boiling water
2 c. chopped potatoes
3/4/ c. carrot slices
1/2 c. celery slices
1/4 c. chopped onion
1 can Niblets, or more, drained
1 1/2 t. salt
1/4 t. pepper
1/4 c. margarine
1/4 c. flour
2 c. milk
1 c. Parmesan cheese

Add water to potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10 minutes. Do not drain.

Make a white sauce with margarine, flour, and milk. Add cheese, stirring until melted. Add corn and undrained vegetables (potatoes, carrots, celery, onion). Heat; do not boil. May garnish with chopped parsley. I use lower fat margarine, not fat cheese and a combination of no fat evaporated milk and skim milk.

If not thick enough to suit you, repeat white sauce using only 1 c. milk with same amounts of magarine, flour and cheese and add to chowder. Freezes well.

6 - 8 servings

The Kitchen