It is rainy and I had to turn on the furnace yesterday so it seems appropriate to post one of my favorite soup recipes. This recipe is so quick and easy and tastes so good. This is another great recipe from my friend, Jana Davis.
2 cups boiling water
2 cups chopped potatoes
1/2 cups carrots, sliced
1/2 cups celery, sliced
1/4 cup chopped onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese
1 17 oz. can cream style corn
In large pan, combine water, vegetables and seasonings. Cover; simmer 10 minutes. Do not drain. Make a white sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil.
For variety, add one cup ham cubes, chopped cooked chicken or turkey, or flaked cooked cod or haddock.
2 cups boiling water
2 cups chopped potatoes
1/2 cups carrots, sliced
1/2 cups celery, sliced
1/4 cup chopped onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese
1 17 oz. can cream style corn
In large pan, combine water, vegetables and seasonings. Cover; simmer 10 minutes. Do not drain. Make a white sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil.
For variety, add one cup ham cubes, chopped cooked chicken or turkey, or flaked cooked cod or haddock.
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