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.) ⓘ
Instructions
- In covered saucepan, simmer vegetables (except corn) in water with bouillon, salt and pepper 10 minutes or until tender.
- Do not drain.
- Set aside.
- In a large saucepan, melt butter.
- Stir in flour; cook about 1 minute, stirring constantly.
- Then add milk and heat to boiling, stirring constantly, until thickened.
- Reduce heat and add cheese; stir until melted.
- Add undrained vegetables and corn with liquid.
- Heat thoroughly, but do not boil.
Nutrition & Diet Analysis (per serving)
847
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).