Cheddar, Corn & Potato Chowder Recipe
"Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa..."
INGREDIENTS
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1/4 cup butter, cubed
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2 celery ribs, chopped
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2 medium carrots, sliced
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1 medium green pepper, finely chopped
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1 medium onion, chopped
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1/4 cup all-purpose flour
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1 teaspoon curry powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup 2% milk
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1 carton (32 ounces) chicken broth
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1 pound potatoes (about 2 medium), peeled and cubed
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1 can (8-3/4 ounces) whole kernel corn, drained
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2 cups (8 ounces) shredded cheddar cheese
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1 tablespoon minced fresh parsley
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