Corn Chowder Soup

재료

2 cups boiling water

2 cups chopped potatoes

1/2 cup carrots slices

1/2 cup celery slices

1/4 cup chopped onion

1 1/2 tsp. salt

1/4 tsp. pepper

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1/4 cup butter

1/4 cup flour

2 cups milk

1 cup Parmesan cheese (I use less) or 1 can cheddar cheese soup (I usually use the soup)

1 17 oz. can cream corm

방향

Add potatoes, carots, celery and onion, salt and pepper to boiling water.

Make a white sauce from the butter, flour, and milk.

When vegetables are tender, add the white sauce, cheese soup, and corn. Do not let this boil after these have been added. Heat through and enjoy.

노트

from Helen Hashley