Midwest Chowder

Name: Midwest Chowder
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

13 ingredients

11 steps

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.