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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