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Good Eats

Cheese Chowder

On 26, Oct 2007 | 6 Comments | In Good Eats, Recipes | By Heather Mildenstein

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:

Cheese Chowder

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
parsley

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.
Enjoy!

Comments

  1. care to share the recipe?? it looks so yummy!

  2. No fair no fair no fair no fair NO FAAAAAAAAAAAAIR!…cute pumpkin bowls. Look at you go, Martha!

  3. Oh my word! First of all, way cute with the pumpkin bread bowls, and second, the photography is great! You’ll have to share what you’re learning in your class. :)

  4. so then what’s the recipe? do tell!

  5. I love you.

  6. That sounds delicious and I love pumpkin bread bowls. For some reason they are waaaaay better than regular bread bowls.

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