Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Midwest Chowder




Source of Recipe


*


List of Ingredients




2 cups diced potatoes

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 cups boiling water

1/4 cup Parkay margarine

1/4 cup flour

2 cups milk

1 10-oz. stick Cracker Barrel Brand Sharp Natural Cheddar Cheese, shredded

2 cups (1-lb. can) cream-style corn


Recipe




Combine potatoes, carrots, celery, onion, salt and pepper; add water. Cover and simmer 10 minutes. Do not drain. Make white sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil.


6 to 8 servings