Midwest Chowder

Name: Midwest Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

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