MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheddar, Corn & Potato Chowder
Categories: Vegetables, Potatoes, Cheese, Curry, Dairy
Yield: 6 servings

1/4 c Butter; ib cubes
2 Celery ribs; chopped
2 md Carrots; sliced
1 md Bell pepper; fine chopped
1 md Onion; chopped
1/4 c A-P flour
1 ts Curry powder
1/2 ts Salt
1/4 ts Pepper
1 c Milk
32 oz Chicken broth
1 lb Potatoes; peeled, diced
8 3/4 oz Can whole kernel corn;
- drained
2 c Shredded cheddar cheese
1 tb Minced fresh parsley

In a 6 qt. 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 flour and
seasonings until blended.

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.

Stir in cheese until melted; remove from heat. Puree
soup using an immersion blender. Or, cool slightly and
puree in batches in a blender; return to pot and heat
through. Stir in parsley.

Becky Ruff, McGregor, Iowa

Makes: 6 servings (2 1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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