If you’re a die-hard follower if The Coterie, you’ll remember me posting my mother-in-law’s Cheese Chowder recipe about five years ago. FIVE years ago? Have I really been blogging this long? Wow.
Anyway, I thought that because the recipe is SO delicious, I’d re-post it. I make it almost weekly because it’s such a perfect meal for fall and winter. It’s really easy and quick to make, and the ingredients are pretty inexpensive.
2 c. diced potatoes (about three medium sized potatoes)
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.