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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a family favorite, and it is GREAT on a cold winter night served with hot biscuits! Ingredients:
3 potatoes, diced and cooked |
1 carrot, peeled and shredded |
3 stalks celery, sliced |
1 medium onion, chopped |
1 cup chopped mushroom |
1 cup milk |
2 tablespoons butter |
2 tablespoons flour |
salt |
1 (8 ounce) can creamed corn |
Directions:
1. Cooked diced potatoes and shredded carrots in salted water.
2. Drain and set aside.
3. Sauté onion, mushrooms and celery in butter until onion is transparent; add to potato mixture.
4. In pan, heat 2 TBSP butter.
5. Add flour and salt.
6. Mix well, then lower heat, and add milk slowly.
7. Stir until mixture (called a roux) thickens.
8. Add potato/vegetable mixture and a can of creamed corn.
9. Heat through and serve.
10. Sometimes I add cooked diced bacon, or sliced wieners for flavor.
11. My family is crazy about this hearty chowder which really 'sticks to the ribs'.
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