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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 king arthur unbleached all-purpose flour |
black pepper to taste |
2 cups milk |
10 ounces shredded sharp cheddar cheese |
2 cups cream-style corn |
Directions:
1. 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. Yield: 8 servings.
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