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 TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 cup: 327 calories, 20g fat (12g saturated fat), 61mg cholesterol, 502mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 13g protein.
Originally published as Midwest Chowder in Country Woman May/June 1990
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