Parmesan Corn Chowder - cooking recipe

Ingredients

1 (14 1/2 ounce) can chicken broth, plus
enough water, to equal two cups liquid
2 cups diced peeled potatoes
1/2 cup sliced carrot
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 (14 3/4 ounce) can cream-style corn
6 ounces shredded parmesan cheese

Preparation

In a large saucepan, combine the first 5 ingredients; bring to a boil.
Reduce heat; cover and simmer for 12-15 minutes, or until vegetables are tender.
Meanwhile, in a medium saucepan, melt butter.
Stir in flour, salt and pepper until smooth.
Gradually add milk, stirring constantly.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir into the vegetable/broth mixture.
Add corn and Parmesan cheese.
Cook 10 minutes longer or until heated through.