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2 Cups / 500 mL Boiling Water
2 Cups / 500 mL Chopped Potatoes
1/2 Cup / 125 mL Sliced Carrots
1/2 Cup / 125 mL Sliced Celery
3 Tbsp. / 45 mL Watkins Onion Soup Base
1/2 teas. / 2.5 mL Watkins Thyme
1/4 teas. / 1.2 mL Watkins Basil
1/4 teas. / 1.2 mL Watkins Black Pepper
1/4 Cup / 60 mL Butter or Margarine
1/2 Cup / 125 mL All-Purpose Flour
2 Cups / 500 mL Milk
2-1/2 Cups / 625 mL Shredded Cheddar Cheese
1 Can (17 oz. / 482 g) Cream-Style Corn
Combine water, vegetables, soup base and seasonings in medium saucepan. Cover; simmer 10 minutes. Do not drain. Melt butter in large kettle or Dutch oven. Stir in flour and mix until smooth. Slowly add milk and cook over low heat until thickened. Stir in cheese until melted. Stir in corn and cooked vegetables. Heat through but do not boil. Makes 8 servings.
Nutritional Information
Per Serving:
Calories 340, Protein 14g, Carbohydrates 30g, Sodium 710mg, Fat
20g, Saturated Fat 12g, Cholesterol 61mg, Dietary Fiber 2g
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© Copyright 1999 The Rising Stars Team
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