Midwest Chowder

Submitted by ratherbeswimmin

• Ready In: 1hr
• Ingredients: 13
• Serves: 8

ingredients

• 2 cups chopped peeled red potatoes
• 3⁄4 cup chopped carrot
• 1⁄2 cup chopped celery
• 1⁄4 cup chopped onion
• 1⁄2 teaspoon thyme
• 2 cups vegetable broth
• 1⁄4 cup butter or 1/4 cup margarine
• 1⁄4 cup flour
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 cups milk
• 2 1⁄2 cups shredded sharp cheddar cheese
• 1 (17 ounce) can cream-style corn

directions

1. In a saucepan, add first 6 ingredients.
2. Bring to a boil; cover and reduce heat.
3. Simmer for 10-15 minutes; remove from heat but don't drain.
4. In a large saucepan, melt butter.
5. Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
6. Gradually add milk and stir until well blended.
7. Cook over medium heat until mixture boils and gets thick, stirring constantly.
8. Reduce heat and simmer for 5 minutes.
9. Add cheese, stirring until melted.
10. Add undrained vegetables and corn.
11. Stirring occasionally, cook until thoroughly heated, but do not boil.

Reviews

[Missyb33]

This chowder is tasty, creamy, cheesy, and hearty. It's great for a day where there is a little nip in the air. I followed the recipe exactly except for adding some corn that I had leftover from a previous meal. The chowder is easy to make and packs tons of flavor. Yum!

 

[sarabeth123]

My husband and I were delighted with how delicious this chowder tasted. The only addition I made was a 1/2 t. marjoram. Had a thick, creamy texture and a wonderful rich cheesy flavor. Next time, I might add some ham, bacon, or even shrimp would be good. Thanks for posting this.

 

[Derf2440]

Excellant chowder NurseDi, thanks for posting! I cut the recipe in half and made it for supper tonight. very tastey, the cheddar was a wonderful finish, nuummmyy!! We do a lot of soup through the winter and this will certainly be made again. I used the other half of the can or cream corn and a part of the other half of the cheese in some muffins, I served with the soup. Very tastey supper.

 

[Lucky in Bayview]

Loved it! Perfect for fall. I used russets, a little more onion and celery, less cheese and lightly sauteed the veggies. Thanks for sharing this keeper comfort soup recipe.

 

[MichMom]

We've made this a couple of times now, and enjoyed it each time. A couple of variations I made: I used (extra) unpeeled potatoes, doubled the broth, and used 2 cups of cheddar, but left everything else as written. Delicious, warm, creamy, comforting. Definitely going on our fall/winter menu rotation!