Parmesan Corn Chowder

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2003" cookbook

• 1 C. water
• 2 C. diced peeled potatoes
• 1/2 C. sliced carrots
• 1/2 C. sliced celery
• 1/4 C. chopped onion
• 1/4 C. butter
• 1/4 C. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 C. milk
• 1 (14 3/4-oz.) can cream-style corn
• 1-1/2 C. shredded Parmesan cheese
• 1/2 lb. cooked shredded chicken or cooked ground caribou, moose, or beef

In a large saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a small saucepan, melt butter. Stir in flour, salt, and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture. Add corn, Parmesan cheese, and your choice of meat. Cook 10 minutes more or until heated through.