Indiana Vegetable Farmer's Cheese Chowder

Kathie Carr

By
@kathiecc

This chowder developed as our family continued to add more vegetables to a cheese chowder recipe over the years. This is how we like it now.

You can change the veggies to those you like best.


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Serves:

8

Prep:

15 Min

Ingredients

2 c
diced potatoes
1/2 c
thinly sliced carrots
1 c
sliced onions
1/2 c
fresh green beans, cut in 1 inch pieces
1
red bell pepper, sliced
1 medium
zucchini, sliced
1/2 c
fresh or frozen peas
2 c
cream style corn
1/3 c
butter
1/3 c
flour
salt and pepper to taste
3 c
milk
12 oz
sharp cheddar cheese, shredded

Directions Step-By-Step

1
Cook potatoes, carrots, onions, green beans, and red bell pepper in a small amount of salted boiling water for 8-10 minutes. Add zucchini and peas and cook 2 more minutes. Stir in creamed corn and set aside.
2
Meanwhile melt butter in a skillet. Add flour and pepper and cook until thickened. Gradually stir in milk and cook without boiling, until this mixture thickens. Add cheese and cook until cheese is melted. Stir in vegetables with liquid in pan. Heat thoroughly and serve.

About this Recipe

Course/Dish: Chowders, Vegetable Soup