Serves: 4
Total Calories: 1,094
1. 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.
2. In a small bowl, stir flour into 1 cup of the heavy cream until smooth. Stir into potato mixture with remaining heavy cream, cream-style corn, whole kernel corn, pimientos, parsley, and pepper. Stirring, bring to a boil and boil until slightly thickened. Remove from heat.
3. Stir in cheese until melted and serve.
This Cheesy Corn Chowder recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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