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Midwest Chowder

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Midwest Chowder recipe
photo by:
kraft
made this with a rotisserie chicken on a cold rainy night and it was great!
posted by
s8nsmurf
on 12/4/2011
time
prep:
45 min
total:
45 min
servings
total:
8 servings, 1 cup each
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What You Need

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

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.
K:108 v0:51901
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