Kansas Chowder

Large recipe, makes good leftovers. A vegetable corn chowder.

Course Main Dish, Soup

Cuisine WR

Prep Time 45

Cook Time 1 30

Total Time 2 15

Servings people

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.

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.

from Janelle Diller