Texan Chowder
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A home-kitchen version of texan chowder, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 c. diced potato
- 1/2 c. diced or sliced carrots
- 1/2 c. diced onion
- 1 c. sliced celery
- 1/2 tsp. salt (I omit salt)
- 1/4 tsp. pepper
- 3 c. chicken broth (College Inn)
- 1/4 c. butter or margarine
- 1/4 c. flour
- 2 c. milk
- 10 oz. grated yellow Cheddar cheese
- 1 can creamed corn
Method
Boil potatoes, carrots, onion, celery, salt and pepper in chicken broth for 10 minutes.
Do not drain.
In a saucepan, melt butter.
Add flour; cook to make a paste.
Add milk.
Stir until thicken.
Add cheese until melted.
Add this to vegetables.
Add creamed corn.
Enjoy.
Rate:
