"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Midwest Corn Chowder Recipe

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This recipe for Midwest Corn Chowder, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Kellner
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c diced potatoes; 1/2 c carrots, sliced; 1/2 c celery, sliced; 1/4 c onions, diced; 2 c frozen corn; 2 c boiling water or broth; 1 t salt; 1/4 c butter; 1/4 c flour; 2 T cornstarch; 2 T sugar; pepper to taste; 2 c milk; 10 oz sharp cheddar shredded

Directions:
Directions:
Cook potatoes, carrots, celery and onion in salted boiling water or broth for 10 minutes. Add corn with 4 min left. While veggies cook, melt butter and Stir in flour/cornstarch/sugar and pepper and cook for 1 minute.At medium/ high heat, gradually stir in milk, cook stirring constantly till thick( using a wire whisk works best but you must stand at stove for 10 minutes and constantly stir).Add cheese and stir till melted. Add veggie liquid, mix and serve. May add any type of cooked meat for added protein and a complete meal.(diced chicken, turkey or ham)You may use different veggies if desired(I've used broccoli and cauliflower as well)

Personal Notes:
Personal Notes:
Todd and Tracy's kids love this dish!

 

 

 

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