Prep 15 mins
Cook 5 mins
This is a family favorite, and it is GREAT on a cold winter night served with hot biscuits!
- 3 potatoes, diced and cooked
- 1 carrot, peeled and shredded
- 3 stalks celery, sliced
- 1 medium onion, chopped
- 1 cup chopped mushroom
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 (8 ounce) can creamed corn
- Cooked diced potatoes and shredded carrots in salted water.
- Drain and set aside.
- Sauté onion, mushrooms and celery in butter until onion is transparent; add to potato mixture.
- In pan, heat 2 TBSP butter.
- Add flour and salt.
- Mix well, then lower heat, and add milk slowly.
- Stir until mixture (called a roux) thickens.
- Add potato/vegetable mixture and a can of creamed corn.
- Heat through and serve.
- Sometimes I add cooked diced bacon, or sliced wieners for flavor.
- My family is crazy about this hearty chowder which really 'sticks to the ribs'.
I made this one especially cold night, which means my "larder" was a bit low on supplies as it was winter & I was snowed in. So, I was short on celery, which made a massive taste difference. Without celery, the chowder was very sweet and thick, bordering on the bland side. I noticed the recipe doesn't call for any spices or seasonings; I think some paprika or nutmeg would work, especially if added to the roux because the oil from the butter will bond to the oils of the seasonings and make the flavors stand out.