Vermont Corn Chowder Recipe - Food.com
"In' Heirloom Cooking with the Brass Sisters'..."
INGREDIENTS
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2 tablespoons butter, softened to room temperature
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1 cup chopped onion
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1/2 cup chopped celery
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1/2 teaspoon salt
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1/2 teaspoon fresh coarse ground black pepper
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1/4 teaspoon paprika
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1 1/4 lbs potatoes, cooked, peeled, and diced
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2 cups milk
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2 (14 3/4 ounce) cans cream-style corn
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8 ounces cheddar cheese, shredded (about 3 cups)
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2 tablespoons chopped fresh parsley
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