Best Midwest Chowder Recipes

MIDWEST CHOWDER

Midwest Chowder image

Go ahead and bet the farm on our Midwest Chowder. Midwest Chowder is a hearty, creamy and delicious soup that is sure to please everyone at the table.

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings, 1 cup each.

Number Of Ingredients 10

Ingredients

1 lb. baking potatoes (about 3), peeled, finely chopped
1 carrot, chopped
1 stalk celery chopped
1/4 cup chopped onions
2 cups water
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1-1/4 cups shredded CRACKER BARREL Sharp Cheddar Cheese
1 can (14.75 oz.) cream-style corn

Steps:

Bring vegetables and water to boil in saucepan on high heat. Cover; simmer on low heat 10 min., stirring occasionally. Remove from heat. (Do not drain.) Set aside.
Melt butter in separate large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min. or until thickened, stirring constantly. Simmer on low heat 5 min.
Add cheese; cook and stir 2 min. or until melted. Add corn and undrained cooked vegetables; cook 5 min. or until heated through, stirring occasionally. (Do not boil.)

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 5 g, Protein 8 g

MIDWEST CHOWDER

Midwest Chowder image

This creamy chowder is the perfect dish to serve to any vegetarian friends. It is the wonderful for any cool day.-Denae Blair, Shawnee Mission, Kansas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup diced onions
1 teaspoon salt, optional
2 cups boiling water
1/4 cup butter
1/4 cup all-purpose flour
Black pepper to taste
2 cups milk
10 ounces shredded sharp cheddar cheese
2 cups cream-style corn

Steps:

Cook the potatoes, carrots, celery and onions in boiling salted water for 10 minutes. Meanwhile, melt butter, stir in flour and pepper until smooth. Gradually stir in milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add reserved vegetables and liquid.

Nutrition Facts :

MIDWEST CHOWDER

Midwest Chowder image

Make and share this Midwest Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chopped peeled red potatoes
3/4 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon thyme
2 cups vegetable broth
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
1 (17 ounce) can cream-style corn

Steps:

In a saucepan, add first 6 ingredients.
Bring to a boil; cover and reduce heat.
Simmer for 10-15 minutes; remove from heat but don't drain.
In a large saucepan, melt butter.
Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
Gradually add milk and stir until well blended.
Cook over medium heat until mixture boils and gets thick, stirring constantly.
Reduce heat and simmer for 5 minutes.
Add cheese, stirring until melted.
Add undrained vegetables and corn.
Stirring occasionally, cook until thoroughly heated, but do not boil.

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