We finally are having our first day of “Fall” weather here in South Texas. Accordingly, I am finally in the mood to make some cool weather food! Cheesy corn potato chowder is my idea of good comfort food and is just perfect with homemade bread or corn muffins.
24 oz Chicken Broth
3 medium to large potatoes, peeled and cubed
3/4 cup diced carrots
1/2 cup diced celery
1/4 cup chopped green onion
1/4 cup butter
2 cups milk
1/3 cup flour
1 15 oz whole kernel corn
1 15 oz sweet cream of corn
2 1/2 cups cheddar cheese, shredded
Peel and cube potatoes. Chop carrots, celery and onions. In a large pot, add vegetables to 24 ounces of chicken broth.
Bring to a boil and then reduce to low heat. Cover and simmer for 20 minutes, stirring occasionally.
While vegetables are simmering, combine milk and butter in small sauce pan. Stir constantly, melting butter. Combine flour and stir until thick and smooth.
After vegetables are done simmering and once butter, milk and flour mixture is smooth and thick, pour mixture into vegetables.
Stir mixture into vegetables and broth.
Add corn to mixture.
Add 2 1/2 cups of cheddar cheese.
Stir cheese until completely melted.
Add pepper to taste.
This chowder will warm you right up! This recipe makes a whole pot of chowder… enough for the family… or leftovers for the next day.