A hearty soup vegetable recipe that is rich in flavor yet light on the tummy, corn chowder is an all-vegetable dish that makes a luscious appetizer, snack or meal. Serve with saltine crackers or crusty bread and a side of salad for a real sumptuous easy appetizer treat. His recipe uses canned cream corn for a thick and delicately sweet soup. Potatoes, carrots, celery, onion, milk, cheese, and flour are also included in making the food appetizer recipes.
2 cups diced potatoes
½ cup chopped carrots
½ chopped celery
¼ cup chopped onion
2 cups boiling water
¼ cup margarine
½ cup all purpose flour
2 cups milk
10 oz. Cheddar cheese (shredded)
1 (16 oz.) can creamed corn
Pour the potatoes, carrots, celery, and onion into a large pot. Add the water and simmer 15 to 20 minutes, or until the vegetables are tender.
In another saucepan, melt the margarine. Whisk in the flour, then the milk. Add the cheddar cheese and stir until melted.
Add the flour mixture to the vegetables. Add the corn (including the liquid from the can). Heat without boiling.