Cheesy Potato-Corn Chowder

Hello Fellow Readers and Writers–

As promised in the back of my newest book, Hooked on a Cold Case, here’s the recipe for the old Girl Scout favorite, Cheesy Potato-Corn Chowder:

1/2 cup of chopped onions1/2 cup of chopped celery1/4 cup butter (1/2 stick).  Saute for approx. 3-5 minutes.  Add the following ingredients:

2 cups hot water1 cup diced raw potatoes 2 tsp. chicken bouillon,  and bring to a boil.  Cover and simmer for 10 minutes or until potatoes are done.

Increase heat to medium-high.  In a small bowl, stir 1/4 cup flour and 1 cup milk.  Stir until smooth.  Add flour mixture to pot, along with 1 more cup of milk, 1 can whole corn, 1 can creamed corn, 1 tsp. parsley, salt and pepper to taste.  Stirring, bring to a boil and boil until slightly thickened.  Remove from heat.  Stir in 2 cups shredded cheddar cheese until melted.  ENJOY!

Gimme this soup, a crusty roll and some butter and I’m good for the entire winter!

Happy Eating, Reading and Writing to you all,



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