Corn Chowder

A month ago or so I gave out a recipe for Parmesan Corn Chowder. I was scanning through my recipes yesterday and decided to make this. It tasted great, until I added the cheese. Word to the wise, don't add the cheese just make it a corn chowder instead. It tastes great without the cheese. So here is the revised recipe.

(Vegetarians-you can use veggie stock instead of chicken stock)

Corn Chowder

2 cups chicken stock
1 onion, diced (about a cup)
1/2 cup celery, diced small
2 potatoes, diced
1 carrot, diced
2 cups milk
2 TBS corn starch
1/2 tsp black pepper
1 can corn, drained
1 can creamed corn

In a 4 quart pot heat chicken stock, onion, celery, carrot, and potatoes to boiling. Turn down heat, cover and simmer for 10 minutes. Then add the creamed corn, corn and black pepper. Cook another 2-3 minutes until warmed. Add the milk except 2 TBS. Use the 2TBS milk to mix with the corn starch and then add to the soup. Stir until hot and thick. Serve with warm bisquets or rolls.

(At the end of the cooking process I mashed it all slightly with a potato masher to make the potatoes and the carrots smaller.)