- 1 1/2 cups chopped potatoes
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/4 cup chopped onion or scallions
- 1 1/2 tspns salt
- 1/4 tspn pepper
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 2 1/2 cups (10 oz) shredded sharp Cheddar cheese
- 2 cups fresh corn, or 1 can (16 oz) cream-style corn
Combine water, potatoes, carrots, celery, onion, salt, and pepper in a large saucepan. Cover, and bring to a boil. Simmer 10 minutes, or until vegetables are tender.
Melt butter in a saucepan. Stir in flour; cook until bubbly. Gradually add milk, stirring constantly. Bring to boiling, then cook for 1 minute. Add cheese; stir until melted.
Gradually add cheese sauce to soup, stirring constantly. Add corn. Serves 6.
More "Lost" Corn RecipesPennsylvania Corn Souffle (1946)
Mennonite Corn Pie with Bacon (1950)
(Origin - "Bread & Soup Cookbook" published by the Culinary Arts Institute, as part of their Adventures in Cooking series, 1976.)