Cheese and Corn Cowder

March 16, 2014

Yummy soup! This is Celeste's favorite.

3 medium (1 lb.) potatoes, peeled and coarsely chopped
1 cup water
2 tsp. instant chicken bouillon granules
1/8 tsp. ground red pepper
dash black pepper
3 cups milk
1 10-ox. pkg. frozen whole kernel corn
2 Tbsp. all-purpose flour
6 oz. cheddar cheese, shredded (1 1/2 cups)
1 Tbsp. snipped parsley

In a large saucepan combine chopped potatoes, water,bouillon granules, ground red pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally. Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly. Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley. Makes 4 main-dish servings.

Nutritions

Calories
696

Sodium
1703mg
70% DV

Fat
18g
28% DV

Protein
55g
111% DV

Carbs
74g
25% DV

Fiber
10g
43% DV