Parmesan Corn Chowder
This is my favorite recipe for corn chowder. It originally came from a 1975 edition of Better Homes and Gardens magazine.

2 Cups Boiling Water
2 Cups Chopped Potatoes
1/2 Cup Carrot Slices
1/2 Cup Celery Slices
1/4 Cup Chopped Onion
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
1/4 Cup Flour
2 Cups Milk
1 Cup Grated Permesan Cheese
17 oz Can of Cream Style Corn
Add to water the potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10 minutes. Do not drain.

Make a white sauce with margarine, flour and milk. Melt butter on low heat. Stir in flour until smooth. Gradually add milk. Stir constantly over low heat until it bubbles and thickens. Add cheese, stirring until melted. Add corn and un-drained vegetables. Heat; do not boil.Garnish with chopped parsley, if desired.

Yield: 6 to 8 servings.

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