Parmesan Corn Chowder

Here's what you need:

• 2 cups diced potatoes, cooked
• 1 1/2 cups diced carrots, cooked
• 1/4 cup butter
• 1/4 cup all-purpose flour
• salt & pepper to taste
• 1/4 - 1/2 tsp. dill weed, or to taste
• 1/4 tsp. celery seed
• 1/2 tsp. dried minced garlic, or to taste
• 2 - 3 cups milk, divided
• 2 cups chicken broth
• 2 cans cream corn
• 1 1/2 cups parmesan cheese, shredded, plus additional for garnish
• dill weed for garnish

In a large saucepan, melt butter over medium heat. Add in flour and seasonings, and whisk until smooth, for 1 - 2 minutes. Gradually stir in 2 cups of milk, reserving the 3rd cup if needed. Bring the milk mixture to a low boil for 2 minutes or until thick.

Add your chicken broth, the cooked potatoes and carrots. Turn heat down to medium/low and simmer for about 10 minutes.

Add the creamed corn and shredded cheese. Turn heat down a bit lower now and cook another 10 minutes until heated through and the cheese is fully melted. Add additional milk if it's too thick. Sprinkle with shredded parmesan cheese and dill weed and serve with crackers, croutons, or crusty bread. Enjoy!