Yummy Chowder

You have got to try this recipe this winter! I first had Jody's Cheesy Vegetable Chowder recipe in November and loved it. I tried making it at home and added some green chilies. Then Vanessa introduced her sister's blog to me with her corn chowder recipe and we enjoyed that one as well. With the snow days I feel like I have been given great opportunity to perfect what I love most about these two recipes in the combination of what we will call Cheesy Vegetable/ Corn Chowder. Eat your heart out!

Ingredients

• 3 1/2 cups chicken broth
• 6 stocks of celery, sliced
• 5 carrots, sliced
• 4 medium red potatoes, peeled and cubed
• 1 large onion, chopped
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1 can whole kernel corn
• 1 can cream corn
• 1 small can green chilies
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 
  

Preparation

Bring first 5 ingredients plus the seasonings to a boil in a large stock pot. Cover, reduce heat, and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat, and stir in corn and green chilies.

Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.

Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve immediately.

For reheating leftovers- use the stove top vs. microwave so you keep a good texture of the cheese and milk with no curdling.

Seriously- you are crazy if you don't try this at least once this winter- you will love it! Enjoy :)