Today I decided that I wanted to make a delicious recipe (Cheese Chowder) that I’ve had many times at my mother-in-law’s house. I hadn’t told Matt yet because he was at school, but when he came home he had these cute pumpkin bread bowls that he bought from Provo Bakery for me. I was so excited because it was the perfect serving dish for the yummy chowder I was about to make. We were totally on the same page today! Anyway, it was super easy (about 10 minutes) and simple. Thanks Mom Mildenstein! This is how it turned out:
I’ve had a few requests for this recipe, so here it is…sorry, I should’ve just put it on in the first place. I’m sure my mother-in-law won’t mind:
2 c. diced potatoes (about three medium sized potatos)
1/2 c. sliced carrots
1/2 c. celery
1/4 c. onions
1/4 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/2 stick (1/4 c.) butter
1/4 c. flour
2 c. milk
2-3 c. shredded cheese
1 can creamed corn
Boil water. Combine first 7 ingredients on med.-high heat. Let simmer and do not drain.
In a separate saucepan, combine butter, flour, and milk. When butter is melted add cheese.
Add creamed corn into potato mixture.
Make sure potatos are fully cooked, then combine mixtures. Add parsley.
(if you’re going to keep it on the stove for a long time, make sure it’s not boiling, but on a really low heat so the cheese doesn’t burn to the bottom.