Potato Chowder Soup I recipe
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Ingredients
- 2 cups peeled and diced potatoes ½ cup diced carrots ½ cup diced celery ¼ cup chopped onion 1 teaspoon salt ¼ cup butter 2 cups milk ¼ cup all-purpose flour 2 (15 ounce) cans whole kernel corn, drained 2 ½ cups shredded Cheddar cheese
Nutrition Info
- 359.1 caloriescarbohydrate: 34.4 gcholesterol: 57.2 mgfat: 19.7 gfiber: 3.1 gprotein: 14.8 gsaturatedFat: 12.1 gservingSize: -sodium: 900.8 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Potato Chowder Soup I
Directions
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Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.