Texan Chowder

Name: Texan Chowder
Ingredients: 1 c. diced potato; 1/2 c. diced or sliced carrots; 1/2 c. diced onion; 1 c. sliced celery; 1/2 tsp. salt (I omit salt); 1/4 tsp. pepper; 3 c. chicken broth (College Inn); 1/4 c. butter or margarine; 1/4 c. flour; 2 c. milk; 10 oz. grated yellow Cheddar cheese; 1 can creamed corn

12 ingredients

10 steps

Ingredients

1 c. diced potato
1/2 c. diced or sliced carrots
1/2 c. diced onion
1 c. sliced celery
1/2 tsp. salt (I omit salt)
1/4 tsp. pepper
3 c. chicken broth (College Inn)
1/4 c. butter or margarine
1/4 c. flour
2 c. milk
10 oz. grated yellow Cheddar cheese
1 can creamed corn

Directions

1

Boil potatoes, carrots, onion, celery, salt and pepper in chicken broth for 10 minutes.
2

Do not drain.
3

In a saucepan, melt butter.
4

Add flour; cook to make a paste.
5

Add milk.
6

Stir until thicken.
7

Add cheese until melted.
8

Add this to vegetables.
9

Add creamed corn.
10

Enjoy.