Serves: 4
Total Calories: 702
In a 3-quart saucepan over medium heat, sauté onion and celery in butter 3 minutes. Add water, potato, and bouillon granules. Bring to a boil, cover, and simmer 10 minutes. Increase heat to medium-high.
In a small bowl, stir flour into 1 cup of the milk until smooth. Stir into potato mixture with remaining milk, cream-style corn, whole kernel corn, pimientos, parsley, and pepper. Stirring, bring to a boil and boil until slightly thickened. Remove from heat.
Stir in cheese until melted and serve.
This Cheesy Corn Chowder recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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