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
- 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
- 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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Reviewed Oct. 24, 2012
"This is such a wonderful soup! Easy and quick to make. It's a family favorite!"