~ parmesan potato chowder ~
(2 ratings)
My addition of Parmesan cheese to this chowder added a great depth of flavor! Add shrimp, clams or crab if you choose, but is delish as is! A wonderful bowl of comfort! Enjoy!
(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For ~ parmesan potato chowder ~
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4 cboiling water
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4 cpotato cubes
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2 csliced carrots
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1 mdonion, chopped
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1 ccelery, sliced - leaves too if are any
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2 lgcloves garlic, rough chopped
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1 1/2 tspsalt
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1/4 tsppepper
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1 cgrated parmesan cheese
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1 stickbutter
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1/2 cflour
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4 cmilk
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1 1/2 Tbspdried parsley flakes
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1 - 2 cancreamed corn
- COULD ADD, CLAMS, COOKED SHRIMP, CRAB...A FEW DIFFERENT OPTIONS
How To Make ~ parmesan potato chowder ~
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1In a Dutch oven, bring water to a boil. To this add potatoes, carrots, onion, garlic, salt, pepper and celery. Simmer until vegetables are tender.
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2While veggies are cooking, make the white sauce. In a medium saucepan, add butter, melt over medium heat. Whisk in the flour, leaving no lumps, stirring constantly for a few minutes.
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3Slowly add in the milk and stir often until thickened. Stir in parsley. Set aside.
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4Once veggies are tender, add corn. Next stir in Parmesan cheese until melted.
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5Pour in the white sauce, stir until thoroughly combined. Taste for seasoning, add if needed. I added a little Cajun spice to ours. Can add clams, shrimp or even crab for a nice chowder. Yum! Glad I decided to try this with Parmesan...delish! Note: this will thicken quite a bit when cool, just reheat by adding some milk or water.
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Categories & Tags for ~ Parmesan Potato Chowder ~:
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