Corny Cheese Chowder

Name: Corny Cheese Chowder
Ingredients: 2 c. boiling water; 1 c. diced potatoes; 1/2 c. sliced carrots; 1/2 c. sliced celery; 1/4 c. chopped green onion; 1 can whole kernel corn with liquid (11 oz.); 1 tsp. chicken bouillon cubes; 1/4 tsp. white pepper; 1 tsp. salt; 1/4 c. flour; 1/4 c. butter or margarine; 2 c. milk; 2 c. Cheddar cheese, shredded (8 oz.)

13 ingredients

9 steps

Ingredients

2 c. boiling water
1 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped green onion
1 can whole kernel corn with liquid (11 oz.)
1 tsp. chicken bouillon cubes
1/4 tsp. white pepper
1 tsp. salt
1/4 c. flour
1/4 c. butter or margarine
2 c. milk
2 c. Cheddar cheese, shredded (8 oz.)

Directions

1

In covered saucepan, simmer vegetables (except corn) in water with bouillon, salt and pepper 10 minutes or until tender.
2

Do not drain.
3

Set aside.
4

In a large saucepan, melt butter.
5

Stir in flour; cook about 1 minute, stirring constantly.
6

Then add milk and heat to boiling, stirring constantly, until thickened.
7

Reduce heat and add cheese; stir until melted.
8

Add undrained vegetables and corn with liquid.
9

Heat thoroughly, but do not boil.