YUMMY!!! I tried this for dinner tonight and I knew it would be good, but it was awesome instead. Definitely a keeper. Thought I'd share
1 lb potatoes, cubed and divided (about 3 med)
1-1/2 cups chicken broth (1 can)
1 cup thinly sliced carrots (I had baby carrots and they were perfect)
1 (11oz) can corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped onions
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 tbls flour
1 cup half and half, divided (I ended up using more)
1/4 cup chopped fresh parsley
2 cups grated Swiss or Monterey Jack cheese
Combine half of potatoes with broth in a saucepan with tight fitting lid. Bring to a boil, reduce heat, and simmer about 10 min or until tender.
Mash potatoes with fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.
Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese.
Makes 1-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007