Potatoes, cheddar cheese, milk, canned corn, carrots and chicken broth were all readily available in the pantry this week.
Here’s a recipe that does not use a hot oven on these muggy days and tastes great as leftovers (perhaps even better than the original, like most chowders).
Cheddar, Corn and Potato Chowder
1/4 cup butter
3 ribs celery, chopped
2 medium carrots, sliced
1 medium green pepper
1 onion, chopped
1/4 cup flour
1 tsp. curry (more if you really like curry)
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
32 oz. chicken broth
1 pound potatoes (about 2 medium, peeled and cubed)
1 can of drained whole kernel corn
2 cups shredded cheddar cheese
1 Tbsp. chopped parsley or 1 tsp. dried parsley
Heat butter in 6 qt. stockpot and saute all the vegetables for 3-4 minutes. Stir in flour and seasonings until blended.
Gradually stir in milk, add broth, potatoes and corn Bring to a boil, reduce heat and simmer for about 20 minutes until veggies are tender. If using dried parsley, add to mixture and cook for a couple of minutes. Stir in cheese, remove from heat when melted. Add fresh parsley.
Puree if preferred or leave as is for more texture.
Notes: leftover meat can be added for more protein. Sweet potatoes can be substituted for carrots or potatoes or both. Like most chowders, this tastes great reheated. The curry powder adds a slight bit of zing but you can omit it if desired.
And now the statistics:
July 23, 2020 July 25, 2019
Households 112 224
Adults 127 315
Seniors 75 108
Children 51 140
Individuals 253 563
New 2 4
’til next time,