Parmesan Corn Chowder - cooking recipe

Ingredients

2 cups vegetable stock, I like Basic Light Vegetable Stock, Basic Light Vegetable Stock
2 large potatoes, diced
2 carrots, sliced
2 stalks celery, sliced
1/2 red pepper, chopped
1 onion, chopped
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 ounce) can cream-style corn
1 1/2 cups parmesan cheese, grated

Preparation

1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.