Winter Warmer Recipe - Cheddar Corn Chowder

On cold winter days, there is nothing like a yummy pot of homemade soup. My kids (as with most kids) prefer cream-based soups to broth-based soups. We have a favorite around our house that is usually made at least once or twice a month for most winter months. This one is an easy recipe that is ready in about 45 minutes from start to finish and I love that part! Also it is a good recipe for a family of four. This pot is perfect sized for my husband and I and our 5 year old daughter and almost 7 year old son. Occasionally there is a small bowl of leftovers but usually it is GONE! It is an easy recipe to double if company or extra leftovers are your wishes. I hope you enjoy it as much as we do. I usually make rolls or bread bowls with it.

Cheddar Corn Chowder

2 cups water

2-3 cups cubed peeled potatoes

1/2 cup slice carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 tsp salt

1/4 tsp pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups shredded cheese

1 can corn, drained

OPTIONAL - add 1 1/2 cups cubed ham OR 3/4 cup chopped cooked bacon

In a large saucepan, bring water, potatoes, carrots, celery, onion, salt and pepper to boil. Reduce heat, cover and simmer for 8-10 minutes until veges are tender. Remove from heat, DO NOT DRAIN. Meantime, in a lg saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 min or until thickened. Add cheese & stir unti melted. Stir into the undrained veges. Return pan to heat. Add corn and meat (optional), heat through and serve.

**** DOES NOT WORK WELL IN CROCKPOT ****

** Easy bread bowls - buy Rhodes frozen bread loaf dough, place on cookie sheet to thaw for and hour or so, once thawed enough to divide, cut loaf into either halves or thirds (depends on desird size of bowl), round into a ball, cover with greased plastic wrap, let rise per directions on bag, bake on cookie sheet at 350 degrees for 20-25 minutes till golden, once cooled cut top off and carefully scoop out inside bread (I keep this bread in chunks on side of plates for dipping)