Indiana Vegetable Farmer's Cheese Chowder

Kathie Carr


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.

★★★★★ 1 vote
15 Min


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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
red bell pepper, sliced
1 medium
zucchini, sliced
1/2 c
fresh or frozen peas
2 c
cream style corn
1/3 c
1/3 c
salt and pepper to taste
3 c
12 oz
sharp cheddar cheese, shredded

How to Make Indiana Vegetable Farmer's Cheese Chowder


  • 1Cook 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.
  • 2Meanwhile 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.

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About Indiana Vegetable Farmer's Cheese Chowder

Course/Dish: Chowders, Vegetable Soup

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