Corn and Cheese Chowder

Description
Contributed by Catsrecipes Y-Group
 * Source: Caring & Cooking for the Hyper-Active Child
 * Author: Mary Jane Finsand
 * Typed By: Susan alexanderjamesmom@gmail.com
 * Yield: 3 cups (750 ml)

Ingredients

 * 1 pork chop (bite-size pieces)
 * 1 tbsp pure vegetable oil (15 ml)
 * ½ cup celery (chopped) (125 ml)
 * ½ cup onion (60 ml)
 * 2 cups milk (cold) (500 ml)
 * 2 cups corn (500 ml)
 * 1 cup potatoes (cooked and diced) (250 ml)
 * ½ tsp paprika (1 ml)
 * ½ tsp thyme (2 ml)
 * 2 tbsp all-purpose flour (30 ml)
 * 1 cup white cheddar cheese (shredded) (250 ml)
 * salt and pepper to taste

Directions

 * 1) Sauté pork in vegetable oil until brown.
 * 2) Add celery and onion; sauté 5 minutes.
 * 3) Pour into soup kettle.
 * 4) Add 1 cup (250 ml) of the milk, the corn, potatoes, paprika, and thyme.
 * 5) Heat until warm. Do not boil.
 * 6) Combine remaining 1 cup (250 ml) milk with flour in screw top jar.
 * 7) Shake until thoroughly blended.
 * 8) Gradually add to corn mixture.
 * 9) Add cheese.
 * 10) Cook over low heat until cheese is melted and soup is desired thickness.
 * 11) Add salt and pepper to taste.