CHEESY POTATO CORN CHOWDER

Steps:

• 1. In a medium-sized, non-stick skillet, brown the beef seasoned with salt and pepper, drain and set aside.
• 2. In a 3-quart soup pot, sauté the onion, celery, bell pepper, basil, parsley and garlic in 2 tablespoon butter until vegetables are tender, about 10 minutes.
• 3. Add the chicken broth, potatoes, browned ground beef and corn to the soup pot. Add more chicken broth or water to cover the vegetables if necessary. Bring to a boil, reduce heat and cover. Simmer for 12-15 minutes or until potatoes are fork tender.
• 4. Meanwhile, in the non-stick skillet, melt the remaining butter. Add the flour, stir and cook for 3-5 minutes until bubbly. This will help thicken the soup stock.
• 5. Add butter-flour mixture to the soup pot, stir well and bring to a boil. Cook and stir for 2-3 minutes.
• 6. Reduce the heat to low and stir in the cheese, milk, salt and pepper, stirring until cheese melts.
• 7. Remove from the heat and serve immediately. Great served in a nice bread bowl and garnished with sour cream, chopped green onions or chives.