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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mlong801

posted:1/29/2007

Very simple to make and very good! I served it with a tossed salad, crackers and cheese and was a big hit with my family. Will definitely make again!

a cook

posted:1/9/2007

My family loves this. I use chicken stock instead of water to add more flavor, I also add in polska keilbasa for a hearty meal and use 1 can of sweet corn and cream corn.

mary_pete

posted:10/31/2006

This is a great tasting chowder. I substituted frozen corn in place of the creamed. I also added about a tablespoon of garlic mediterranean seasoning. Excellent!

a cook

posted:10/26/2006

I really enjoyed this recipe. I opted for larger amounts of veggies and I added a cup more of water, also I opted for fat free milk to help cut the calories. I too found it lacking a little in the flavor dept. so I sprinkled a little garlic powder in it....that's just what it needed. Next time rather then using a can of cream style corn I am going to try just using a can of corn....this too will help cut the calories and....it will make the soup a little more heartier.

VonMom5

posted:7/9/2006

It lacks in seasoning, so I added garlic salt and pepper. But the entire family loved it and I will make it again, especially in the winter.

camiwa

posted:1/31/2006

This is a favorite in our house. We tweeked it by adding ham to it. It's especially good on a cold winter evening.

a cook

posted:1/24/2006

I made this for a church soup lunch and everyone, including my husband and me, loved it. Be careful when reheating, though, since it will burn easily in the pot.

a cook

posted:1/4/2006

This recipe is really good and very easy. I used too much water and mild cheddar - I think the right amount of water and sharp cheddar, as well as the bouillon would make this recipe superb.

a cook

posted:12/29/2005

Excellent chowder, thankyou!

corriesirkin

posted:11/22/2005

Excellent! I cooked in slow cooker. Was great to come home to awesome smell! I ommitted the cheese- didn't sound very chowdery to me! Added extra salt and pepper, too.