Recipe: Midwestern Chowder
SoupsMIDWESTERN CHOWDER
1 tablespoon butter
1 large onion, chopped
2 celery stalks, chopped
1/4 tsp. thyme
2 potatoes, diced
2 carrots, diced
1 bay leaf
1 teaspoon salt
1/4 tsp. pepper
1/2 green or red pepper, 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 are soft.
Add potatoes, carrots, bay leaf, salt, and pepper. Cover with water and cook until vegetables are tender but still solid. Add green or red pepper and corn and set aside.
In large soup pot, melt 1/4 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.
Note from source: This is (really) from Yankee Magazine's Great New England Recipes Cookbook. It is a meal by itself. I double this for a large crowd. It tends to thicken if it sits a while - add more broth or wine. It is not as much work as it sounds - really just boiling veggies as if for soup or stew, then making a roux. The combination of cheese, wine, and mustard really is tasty.
Servings: 6
Source: F. Whitney
1 tablespoon butter
1 large onion, chopped
2 celery stalks, chopped
1/4 tsp. thyme
2 potatoes, diced
2 carrots, diced
1 bay leaf
1 teaspoon salt
1/4 tsp. pepper
1/2 green or red pepper, 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 are soft.
Add potatoes, carrots, bay leaf, salt, and pepper. Cover with water and cook until vegetables are tender but still solid. Add green or red pepper and corn and set aside.
In large soup pot, melt 1/4 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.
Note from source: This is (really) from Yankee Magazine's Great New England Recipes Cookbook. It is a meal by itself. I double this for a large crowd. It tends to thicken if it sits a while - add more broth or wine. It is not as much work as it sounds - really just boiling veggies as if for soup or stew, then making a roux. The combination of cheese, wine, and mustard really is tasty.
Servings: 6
Source: F. Whitney
MsgID: 3138809
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Condiments (16)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Condiments (16)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (16)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Almost Home-Made Pea Soup
- Crumly Cogwheels Tortilla Soup
- Winter Creme Fraiche Baked Potato Soup
- Easy Hot and Sour Soup with Tofu and Asparagus
- White Bean Soup with Kale
- Cream of Portabella Soup (not Panera's)
- Southeast Asian Vegetable Soup (Ken Hom)
- Lemon Chicken Soup (Thai)
- Lightly Curried Carrot and Ginger Soup
- Melissa d'Arabian's Orange-Scented Carrot Soup (food processor)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute