Vegetable and Cheese Chowder
2 1/2 cups water
2 cups diced peeled potatoes
1 cup corn
3/4 cup minced leeks
1/2 cup diced celery
2 1/2 teaspoons salt
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 12-ounce can cubed tomatoes, drained
4 ounces freshly grated Parmesan cheese
1 tablespoon minced fresh parsley
Bring water to boil in large saucepan over high heat.
Add potatoes, leeks, celery, corn and 1 teaspoon salt.
Return to boil.
Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 minutes.
Melt butter in medium saucepan over medium-low heat.
Remove from heat and blend in flour.
Add milk, Worcestershire sauce, remaining 1 1/2 teaspoons salt, mustard and pepper.
Return to medium-low heat and stir until thickened, about 10 minutes.
Stir into potato mixture.
Add tomatoes, Parmesan and parsley.
Ladle soup into heated bowls and serve.
2 1/2 cups water
2 cups diced peeled potatoes
1 cup corn
3/4 cup minced leeks
1/2 cup diced celery
2 1/2 teaspoons salt
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 12-ounce can cubed tomatoes, drained
4 ounces freshly grated Parmesan cheese
1 tablespoon minced fresh parsley
Bring water to boil in large saucepan over high heat.
Add potatoes, leeks, celery, corn and 1 teaspoon salt.
Return to boil.
Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 minutes.
Melt butter in medium saucepan over medium-low heat.
Remove from heat and blend in flour.
Add milk, Worcestershire sauce, remaining 1 1/2 teaspoons salt, mustard and pepper.
Return to medium-low heat and stir until thickened, about 10 minutes.
Stir into potato mixture.
Add tomatoes, Parmesan and parsley.
Ladle soup into heated bowls and serve.
