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CHEDDAR CORN CHOWDER 4 c. water 3 c. chopped potatoes 2 c. sliced carrots 1 c. sliced celery 1 c. green onions 2 tsp. salt 1/2 tsp. black pepper 2 sticks oleo 1/3 c. flour 1 qt. half and half 5 c. shredded Cheddar cheese (12 oz.) 2 cans (16 oz.) cream style corn Combine water, potatoes, carrots, celery, onion, salt and pepper in a 5 quart Dutch oven. Cover. Bring to boil. Simmer for about 15 minutes, or until vegetables are tender (do not overcook). Melt one stick of butter in another saucepan. Stir in flour, cook until bubbly. Gradually add milk, stirring constantly. Bring to boil, cook 1 minute. Add cheese, stir until melted. Gradually add cheese sauce to cooked vegetables, stirring constantly. Add final stick of oleo for richness and stir into corn for final step. Makes 5 quarts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |