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Corn Chowder Parmesan

Serves 6-8

2 tbsp. finely chopped onion

1/2 cup chopped celery

2 cups peeled and diced firm potatoes

1/3 cup diced carrots

2 cups water

1/3 cup butter/blend

1/3 cup flour

2 cups milk

1 14 oz. can cream corn

1 1/2 cup shredded parmesan cheese

Put onion, celery, potatoes, carrots, salt & pepper and water in a soup pot. Bring to boil. Lower heat and cover and simmer for 15-20 minutes until vegetables are nearly tender.

In a saucepan, melt butter and stir in the flour till thoroughly mixed and smooth. Slowly add milk, bring to boil and cook on low for 5 minutes until thickened.

Mix vegetables, add corn and cheese and simmer slowly for 8-10 minutes stirring frequently.

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