Midwestern Chowder


1 tablespoon butter
1 large onion, chopped
2 celery stalks, chopped
1/4 teaspoon thyme
2 potatoes, finely diced
2 carrots, finely diced
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 green pepper, finely diced
1 cup whole kernel corn
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup white wine
2 tablespoons chopped parsley


Melt 1 tablespoon butter and saute onion, celery, and thyme until vegetables ate soft. Add potatoes, carrots, bay leaf, salt, and pepper. Cover with water and cook until vegetables are tender but still solid. Add green pepper and corn and set aside. In large soup pot, melt ¼ cup butter, add flour, and cook until bubbly. Add milk and stir until mixture thickens and boils. Add vegetables and their broth. Stir in cheese, mustard, wine, and parsley. Season to taste.


Serves 6.

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