"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Midwest Chowder Recipe

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This recipe for Midwest Chowder, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Peters - Northeast HS, Goose Lake
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter
c. flour
2 c. milk
2 c. potatoes, cubed
c. celery, chopped
c. carrots, chopped
1 15 oz. can cream style corn
4 oz. (1 c.) shredded cheddar cheese

Directions:
Directions:
1. Melt butter and then add flour. Stir until smooth. Add milk and cook over low heat until thick. Set aside.
2. Cook potatoes, celery and carrots in water to cover until tender. Drain, but reserve liquid.
3. Add vegetables, corn and cheese to the white sauce. Stir in reserved liquid until desired consistency.

 

 

 

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