Mid american chowder

Yield: 8 servings

Measure Ingredient
2 cups Boiling water
2 cups Chopped potatoes
½ cup Carrot slices
½ cup Celery slices
3 tablespoons Onion soup mix (or 1 pkg)
½ teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Black pepper
¼ cup Butter or margarine
½ cup All purpose flour
2 cups Milk
2½ cup (10oz) shredded reduced fat cheddar cheese
1 can (17oz) cream style corn

In a medium saucepan, combine water, vegetables, soup mix and seasonings. cover and simmer 10 minutes. Do not drain. In a large dutch oven, melt butter. Stir in flour and mix until smooth. Slowly add milk and cook over low heat until thickened, stir in cheese until melted. Stir in corn and cooked vegetables. Heat, but do not boil.

Serve with warm french bread and a crisp salad. Makes 8 servings.

Origin: Watkins calendar for 1993 Shared by: Sharon Stevens.

Similar recipes