Iowa Chowder

{If you’re looking for supper on Christmas Eve, lunch on Christmas Day, a midnight snack on New Years or anything ever, this soup is the soup for you.}

{Yes. That’s bacon.}

DSCN71403 cups water

2 cups cubed potatoes, skin on

1/2 cup sliced carrots

1/2 cup diced 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 grated cheddar cheese

1/2 lb. bacon, cooked and crumbled

2 cans creamed corn

 

Cook first seven ingredients for 10-12 minutes in large pot.* Do not drain.

Melt butter. Stir in flour.

Slowly add milk, continue stirring and cook until thickened.

Add cheese and stir into vegetables.

Lastly add  corn and bacon.

Heat through.

*I roasted the carrots and potatoes, instead of cooking them in water, for 15 minutes in a 450 degree oven and just cooked the celery and onion in the water.

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One thought on “Iowa Chowder

  1. Hmm…I might just have to break my mother’s tradition of serving BORSCHT (we’re not even Russian) for Christmas Eve and make this instead. After all, it has been years since I went to bed on Christmas Eve with something palatable in my tummy…

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