Midwest Chowder

The Record’s “Recipe of the Week”:
Midwest Chowder by Naoma Williams

2 cups potatoes, diced
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/4 cup onion, diced
2 cups boiling water
1 tsp. salt
1/4 cup butter
1/4 cup flour
Pepper to taste
2 cups milk
2-1/2 cups sharp cheese, shredded
2 cups cream-style corn

Combine the boiling water and salt. Add the potatoes, carrots, celery, and onion. Cook for 10 minutes.

While the vegetables cook, melt the butter in a soup pot. Stir in the flour and pepper. Cook for 1 minute. Gradually stir in the milk, stirring constantly until thickened. Add the cheese, stirring until melted. Stir in the corn.

Heat through, but do not boil. Add the cooked vegetables with the liquid.


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