Parmesan Corn Chowder
2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 can cream style corn
1-1/2 cups shredded parmesan cheese
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 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 parmesan cheese. cook 10 minutes longer or until through.
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