Corn and Cheese Chowder

Corn & Cheese Chowder

1 pork chop (bite-size pieces) 1

1 T pure vegetable oil 15 ml

� C celery (chopped) 125 ml

� C onion 60 ml

2 C milk (cold) 500 ml

2 C corn 500 ml

1 C potatoes (cooked & diced) 250 ml

� t paprika 1 ml

� t thyme 2 ml

2 T all-purpose flour 30 ml

1 C white Cheddar cheese (shredded) 250 ml

Salt & pepper to taste

Saut� pork in vegetable oil until brown. Add celery and onion; saut� 5 minutes. Pour into soup kettle. Add 1 cup (250 ml) of the milk, the corn, potatoes, paprika, and thyme. Heat until warm. DO NOT BOIL. Combine remaining 1 cup (250 ml) milk with flour in screw top jar. Shake until thoroughly blended. Gradually add to corn mixture. Add cheese. Cook over low heat until cheese is melted and soup is desired thickness. Add salt and pepper to taste.

Yield: 3 C (750 ml)

Cookbook: Caring & Cooking for the Hyper-Active Child

Author: Mary Jane Finsand

Typed By: Susan alexanderjamesmom@gmail.com

Contributed by:

 * Catsrecipes Y-Group