Midwest Chowder

Name: Midwest Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 c. diced potatoes; 1/2 c. sliced carrots; 1/2 c. sliced celery; 1/4 c. chopped onion; 1 1/2 tsp. salt; 1/4 tsp. pepper; 2 c. boiling water; 1/4 c. margarine; 1/4 c. margarine; 1/4 c. flour; 2 c. milk; 1 (10 oz.) sharp cheese; 2 c. creamed corn

Eats Now Editorial Team · Soups & Stews

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Midwest Chowder – a delicious recipe with potatoes, carrots, celery, onion, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/4 c. margarine
1/4 c. margarine
1/4 c. flour
2 c. milk
1 (10 oz.) sharp cheese
2 c. creamed corn

1
Combine potatoes, carrots, celery, onion, salt, pepper and water.
2
Cover and simmer 10 minutes.
3
Do not drain.
4
Make a cream sauce with margarine, flour and milk.
5
Add to vegetables; add corn.
6
Heat.
7
Do not boil.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. diced potatoes, 1/2 c. sliced carrots, 1/2 c. sliced celery, 1/4 c. chopped onion, and more.

Yes, Midwest Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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