Midwest Chowder

8 Servings
Vegetables American
Vegetarian Meatless Vegetables Soup American

1 pound ato peeled and finely chopped (about 2 cups)
1/2 cup rot chopped
1/2 cup ery chopped
1/4 cup on chopped
2 cups Water
1 teaspoon t
1/4 cup ter
1/4 cup All purpose ur
2 cups k
5 ounce ddar cheese , SHARP shredded
14 3/4 ounce am style corn

PREP TIME: 15 min TOTAL TIME: 45 min In a medium saucepan mix vegetables, salt and water; bring to a boil over high heat. Cover; reduce heat to low and simmer for 10 minutes; stirring occasionally. Remove from the heat. (Do not drain). Set aside. In a large saucepan, over low heat melt the butter and then stir in flour; cook and stir for 2 minutes or until bubbly. Gradually add in the milk and stir until well blended. Turn the heat up to medium; cook until the mixture boils and thickens, stirring constantly. Reduce the heat to low and simmer for 5 minutes. Add the cheese and cook until it melts; stirring constantly. Add the undrained vegetables and the corn. Cook until heated through, stirring occasionally. (Do not allow to boil). Serve with your favorite salad and bread and enjoy. SUBSTITUTE: You can use 2 chicken bouillon cubes in place of the salt, if desired.


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