Corny Cheese Chowder
- 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.)
- 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.
boiling water, potatoes, carrots, celery, green onion, whole kernel corn, chicken bouillon cubes, white pepper, salt, flour, butter, milk, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=738988 (may not work)