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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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One of our favorite winter chowders. It goes great with some nice warm corn bread. Ingredients:
3 1/2 cups chicken broth |
8 celery ribs, sliced |
4 carrots, sliced |
2 medium potatoes, peeled and cubed |
1 large onion, chopped |
1/2 teaspoon pepper |
2 cups corn (canned or frozen) |
1/4 cup butter |
1/4 cup flour |
2 cups milk |
2 cups sharp cheddar cheese, shredded |
chopped fresh parsley |
Directions:
1. Bring first 6 ingredients to a boil in a large pot. Cover, reduce heat and simmer 15-20 minutes or until vegetables are tender. Remove from heat, and stir in corn.
2. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly, Grandually wisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.
3. Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly until thoroughly heated. Serve immediately. Garnish,if desired with some freshly chopped parsley.
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