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Categories:
water potatoes onions celery margarine basil bay leaf cream-style milk tomatoes salt pepper Cheddar cheese parsley
Viewed: 22 - Published at: 6 years agoIngredients
- 2 c. water
- 2 c. peeled diced potatoes
- 1/2 c. diced onions
- 1/2 c. diced celery
- 2 Tbsp. margarine
- 1/2 tsp. dried basil
- 1 large bay leaf
- 1 (17 oz.) can cream-style corn
- 2 c. milk
- 1 c. canned tomatoes, chopped
- 2 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. shredded Cheddar cheese (2 oz.)
- 1 Tbsp. minced fresh parsley
Method
- Combine first seven ingredients in large Dutch oven; bring to a boil.
- Reduce heat and simmer about 10 minutes or until potatoes are tender.
- Discard bay leaf.
- Stir in corn, milk, tomatoes, salt and pepper.
- Add cheese.
- Cook over low heat, stirring constantly, until cheese is melted.
- Sprinkle parsley over chowder.
