Cheddar, Corn & Potato Chowder

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup milk
• 4 cups chicken broth
• 1 lb potato, peeled and cubed (2 medium)
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1 tablespoon minced fresh parsley

Recipe

• 1 in a 6 quart stockpot, heat butter over medium heat. add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. stir in the flour, curry powder, salt and pepper until blended.
• 2 gradually stir in milk. add broth, potatoes and corn; bring to a boil. reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
• 3 stir in cheese until melted; remove from heat. puree heat using an immersion blender. or, cool slightly and puree in batches in a blender; return to pot and heat through. stir in parsley.