Midwest Chowder Recipe

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This creamy chowder is the perfect dish to serve to any vegetarian friends. It is the wonderful for any cool day.—Denae Blair, Shawnee Mission, Kansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 2 cups diced potatoes
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup diced onions
  • 1 teaspoon salt, optional
  • 2 cups boiling water
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • Black pepper to taste
  • 2 cups milk
  • 10 ounces shredded sharp cheddar cheese
  • 2 cups cream-style corn

Nutritional Facts

1 cup: 327 calories, 20g fat (12g saturated fat), 61mg cholesterol, 502mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 13g protein .


  1. Cook the potatoes, carrots, celery and onions in boiling salted water for 10 minutes. Meanwhile, melt butter, stir in flour and pepper until smooth. Gradually stir in milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add reserved vegetables and liquid. Yield: 8 servings.
Originally published as Midwest Chowder in Country Woman May/June 1990, p35

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AKAKJ User ID: 554162 44225
Reviewed Oct. 24, 2012

"This is such a wonderful soup! Easy and quick to make. It's a family favorite!"

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