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Corn Chowder with Cheese
This is a basic Cheddar corn chowder, made with potatoes and other vegetables, corn, Cheddar cheese, and milk.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 2 cups diced potatoes
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced celery
- 1/2 cup chopped onion
- 1 teaspoon salt
- 2 cups boiling water
- 1/4 cup butter
- 1/4 cup flour
- dash black pepper
- 2 cups milk
- 2 1/2 cups shredded sharp Cheddar cheese
- 2 cups canned or frozen thawed cream-style corn
Instructions:
Cook potatoes, carrots, celery, and chopped onion in boiling salted water for 10 to 15 minutes, or until tender. Set aside, and do not drain.
Meanwhile, melt butter in a large saucepan; stir in flour and pepper. Continue to cook and stir for 1 minute. Gradually stir in milk; cook, stirring constantly, until thickened. Stir in cheese and corn. Heat, stirring, until cheese is melted. Add reserved vegetables with liquid; heat through. Serves 6
Calories per serving: 422
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