Midwest Chowder

photo by:kraft

I have been making this recipe for 19 years. It is one of my familes most favorites! I use canned carrots though and mild cheddar. It is very yummy! My kids renamed it che...read more

posted by

a cook

on 1/15/2013

time

prep:

45 min

total:

45 min

servings

total:

8 servings, 1 cup each

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What You Need

lb. baking potatoes (about 3), peeled, finely chopped

carrot, chopped

stalk celery chopped

1/4

cup chopped onions

cups water

1/4

cup butter or margarine

1/4

cup flour

cups milk

1-1/4

cups shredded CRACKER BARREL Sharp Cheddar Cheese

can (14.75 oz.) cream-style corn

Make It

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.)

Kraft Kitchens Tips

Size-Wise

Warm up on a chilly day with a serving of this hearty chowder.

Substitute

Substitute KRAFT Sharp Cheddar Cheese for the CRACKER BARREL Cheese. Or, for a quick and easy alternative, use KRAFT Shredded Sharp Cheddar Cheese.

Hearty Golden Chowder

Omit corn. Prepare soup as directed, substituting 2 cups KRAFT Shredded Sharp Cheddar Cheese for the CRACKER BARREL Cheese and adding 1 Tbsp. chopped fresh chives along with the undrained vegetables.

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a cook

posted:1/15/2013

I have been making this recipe for 19 years. It is one of my familes most favorites! I use canned carrots though and mild cheddar. It is very yummy! My kids renamed it cheese soup :) Very yummy!! Highly recommend.

bassist_cat

posted:12/4/2012

10 min. was not enough for the vegetables to cook all the way through. other than that, the flavor was great and we would have rated it higher. next time I will let the vegetables boil for a minimum of 20 minutes or so and make sure they are done.

s8nsmurf

posted:12/4/2011

made this with a rotisserie chicken on a cold rainy night and it was great!

Diane.Propst

posted:2/13/2010

I added 4 oz of cream cheese to the flour and butter mixture...Just made it a bit creamier. VERY GOOD!

damienricefan

posted:10/16/2009

I left out the cream corn since my family doesn't like corn & the soup was a huge hit. Next time I might try adding hominy.

angel2u2

posted:3/30/2009

This recipe was wonderful!! My family loved it and already wants me to make it again. I doubled the recipe and only still used one can of cream corn and one regular corn. I also used chicken boullian instead of the salt and that made it perfect.

TaraKH

posted:10/6/2008

This was very easy to make and even impressed my mother with how good it was!

tldlamon

posted:10/1/2008

This was a very tasty soup and I added an extra can of white corn kernels.

chrisandjayschaefer

posted:4/29/2008

My mom used to make this soup when I was growing up, the only differrence is she uses more cheese. Use the entire package of cheese, not half. So yummy!!

a cook

posted:3/6/2008

My family loves this recipe. My husband refuses to eat vegetables but begs me to make this.