This is my family's favorite chowder! I've made this recipe for years with a few minor changes. I add a little more potato and a good bit less celery (I only use about 3 ribs) than the recipe calls for. I also use canned corn instead of the frozen - the frozen corn in the chowder was always waxy, but when I substituted the canned, it was perfect. Delicious flavors and perfect for a chilly fall or winter night!
Cheesy Vegetable Chowder
Yield: Makes 10 cups
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- 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 frozen whole kernel corn, thawed
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- Garnish: chopped fresh parsley
- Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat, and stir in corn.
- Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.
- Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired.
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