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Conscious Living & Eating
Parmesan Vegetable Chowder
This is a recipe I have used for many years on Friday's in Lent. It is great comfort food!
2 Cups diced potatoes, skin on
1 Carrot, washed and sliced thin
1 stalk celery, diced
1/4 cup chopped onion
1 tsp salt
1/4 cup flour
2 tablespoons butter
2 cups milk
1 cup shredded Parmesan cheese
1 can cream corn
Heat 1 1/2 cups water to boiling. Add vegetables, salt and pepper. Reduce to low and simmer 15 minutes. Meanwhile, in a small pan, melt butter and mix in flour. Slowly stir in the milk and cook, stirring sauce until smooth and thick.
Add Parmesan cheese and blend.
When smooth add cheese sauce and cream corn to vegetables and serve. (Do not drain vegetables.)
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