Corn and Cheese Chowder Recipe
Ingredients
| Bay Leaf | 1 | |
| 1/2 teasp. powdered basil | ||
| 2 tablesp. butter, margarine, fat or salad oil | ||
| Onion | 1/2 Cup (16 tbs), minced | |
| Celery | 1/3 Cup (16 tbs), diced | |
| 2 c. pared, diced, raw white potatoes | ||
| Boiling water | 2 Cup (16 tbs) | |
| 2 c. canned cream-style corn | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Canned tomatoes | 1 Cup (16 tbs) | |
| Salt | 4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Processed cheese | 2 Ounce, grated | |
| 1 tablesp. minced parsley | ||
Directions
Tie bay leaf and basil in piece of cheesecloth.
Put in covered kettle with next 5 ingredients, and cook until potatoes are tender.
Remove bag of seasonings.
Add remaining ingredients except parsley.
Reheat, stirring, until cheese is melted.
Sprinkle minced parsley over top and serve.
Put in covered kettle with next 5 ingredients, and cook until potatoes are tender.
Remove bag of seasonings.
Add remaining ingredients except parsley.
Reheat, stirring, until cheese is melted.
Sprinkle minced parsley over top and serve.
Chef
