Midwest Chowder

Midwest Chowder

The temperature has not been above freezing this whole week! So that calls for cozy fires, blankets and hot soups! I like the fact that this is a quick and easy dinner idea. The ingredients are more than likely in your pantry, so it will be simple to mix it up for your family!

Midwest Chowder

2 c. diced potatoes

½ c. sliced carrots

½ c. sliced celery

¼ c. diced onion

2 c. boiling water

1 tsp. salt, optional

¼ c. butter

¼ c. all-purpose flour

pepper to taste

2 c. milk

2 ½ c. (10 oz.) shredded sharp cheddar cheese

2 c. cream style corn

Cook potatoes, carrots, celery and onion in boiling water (salted, if desired) for 10 minutes. While vegetables cook, melt butter, stir in flour and pepper and cook for 1 minute. Gradually stir in the milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn; heat through but do not boil. Add cooked vegetables with liquid.

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