Recipe for Mid American Chowder


2 cup boiling water
2 cup chopped potatoes
1/2 cup carrot slices
1/2 cup celery slices
3 tablespoon onion soup mix (or 1 pkg)
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon black pepper
1/4 cup butter or margarine
1/2 cup all purpose flour
2 cup milk
2 1/2 cup (10oz) shredded reduced fat cheddar; cheese
1 can (17oz) cream style corn


In a medium saucepan, combine water, vegetables, soup mix and seasonings. cover and simmer 10 minutes. Do not drain. In a large dutch oven, melt butter. Stir in flour and mix until smooth. Slowly add milk and cook over low heat until thickened, stir in cheese until melted. Stir in corn and cooked vegetables. Heat, but do not boil. Serve with warm french bread and a crisp salad. Makes 8 servings.

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