Mid-West Chowder

This if from my pal, Cindy. A former Elyrian now living in Texas. This is perfect for this chilly weather.

NEED:
2 Cups water + 2 tsp salt (the water makes the broth)
2 Cups diced potatoes
½ Cup bite size carrots
½ Cup diced celery
¼ Cup chopped onion
¼ Cup butter
½ Cup flour
2 Cup milk
10 ounces sharp cheddar cheese, shredded
2 Cup cream style corn

Simmer veggies in salted water for 10 min – they should be done by then. LEAVE THEM IN THE PAN IN THEIR WATER! Cover to keep it all hot.

While the veggies cook, combine butter and flour over medium heat in large pan or soup pot. When combined, gradually add milk, stirring constantly until thickened. Remove from heat, stir in cheese until blended.

Add cream corn, veggies and veggie broth to cream sauce. Heat but do not boil. Salt and pepper to taste.

After you have made this the first time, you can increase veggies you like best, add others, change type of cheese, whatever.

ENJOY!