Corn Cheddar Chowder

Name: Corn Cheddar Chowder
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 1 large onion, chopped; 2 teaspoons chicken bouillon granules (or 2 cubes) or 2 teaspoons vegetable bouillon granules (or 2 cubes); 2 12 cups water; 1 tablespoon flour; 2 teaspoons dry mustard; 14 teaspoon cayenne pepper; 14 teaspoon celery seed; 1 12 teaspoons dried thyme; 6 medium potatoes, peeled and diced (or 8 small potatoes); 16 ounces frozen corn; 2 cups half-and-half; 1 cup milk; 2 cups cheddar cheese, shredded; 12 teaspoon celery salt; salt and pepper

16 ingredients

10 steps

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1 large onion, chopped
2 teaspoons chicken bouillon granules (or 2 cubes) or 2 teaspoons vegetable bouillon granules (or 2 cubes)
2 12 cups water
1 tablespoon flour
2 teaspoons dry mustard
14 teaspoon cayenne pepper
14 teaspoon celery seed
1 12 teaspoons dried thyme
6 medium potatoes, peeled and diced (or 8 small potatoes)
16 ounces frozen corn
2 cups half-and-half
1 cup milk
2 cups cheddar cheese, shredded
12 teaspoon celery salt
salt and pepper

Directions

1

In a large heavy saucepan, melt butter or margarine over medium heat and add onions.
2

Cook and stir for 8 or 9 minutes until onions are softened.
3

Mix together flour, mustard, cayenne pepper, celery seed and thyme and add to the onions; cook over low heat for 2 minutes.
4

Dissolve chicken or vegetable bouillon in 2 1/2 cups water, and add to saucepan.
5

Bring to a simmer.
6

Add potatoes and cover and simmer for 20 minutes, or until tender.
7

Add the corn, half and half, and milk and bring back to a simmer.
8

Remove from heat and stir in cheese and celery salt.
9

Add salt and pepper to taste.
10

Serve with biscuits and enjoy!