“This makes a lot, but it makes good leftovers. It’s actually better reheated.” from Janelle Diller [12/2015] Served at a Diller/Roth Families dinner after Christmas 2015. Recipe has Kansas roots.
Kansas Chowder
Large recipe, makes good leftovers. A vegetable corn chowder.
Servings 8 people
Ingredients
- 2 c water, boiling
- 1 qt vegetables, chopped potatoes, carrots, broccoli, celery, and whatever you like.
- 1/4 c flour whole wheat is best, but recipe calls for white flour
- 1/4 c butter
- 2 c milk
- 1 t salt sometimes I use seasoning salt, such as Greek or steak seasoning salt.
- 1 t pepper
- 10 oz cheese, sharp cheddar, shredded
- 30 oz canned corn 2 cans-15 oz canned corn. 1 can may be creamed corn. My favorite is Green Giant Niblets.
Instructions
- 1. Pour boiling water over the chopped vegetables; bring to a boil then to medium low. Cook for 10 min. Do not drain off water.
- 2. Melt butter while vegetables cook. Add flour and stir until a paste. Gradually add milk and stir frequently until sauce is thickened. [preheating milk saves time.] Add salt and pepper any time.
- 3. Puree both or all the corn in food processor until texture of creamed corn, or to your own texture preference.
- 4. Add cheese gradually to the thickened white sauce until it melts into the sauce.
- 5. Add corn to cooked vegetables. Add white sauce. Stir until blended. You may need to add more salt or pepper.
Notes
from Janelle Diller