Vermont Corn Chowder

• 2 tablespoons butter, softened to room temperature
• 1 cup chopped onion
• 12 cup chopped celery
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper
• 14 teaspoon paprika
• 1 14 lbs potatoes, cooked, peeled, and diced
• 2 cups milk
• 2 (14 3/4 ounce) cans cream-style corn
• 8 ounces cheddar cheese, shredded (about 3 cups)
• 2 tablespoons chopped fresh parsley

1. Melt butter in a Dutch oven over low heat.
2. Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
3. Add salt, pepper, and paprika and stir with a wooden spoon.
4. Add potatoes, milk, and corn and stir until soup is heated through.
5. Remove Dutch oven from heat and stir in cheese until melted.
6. If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
7. Ladle soup into bowls and sprinkle with chopped parsley.
8. Store leftover soup in a covered container in the refrigerator.

butter, onion, celery, salt, fresh coarse ground black pepper, paprika, potatoes, milk, creamstyle, cheddar cheese, parsley

Taken from www.food.com/recipe/vermont-corn-chowder-478838 (may not work)