The big red cups are out again. Yup, another soup night but when it is cold you can't have too much soup. The recipe is Midwest Chowder. Did I tell you that much of my life I spent in the Midwest? I was born in Minnesota where my father worked and because we followed his paycheck we spent time in Omaha and Kansas City as well as Minnesota. When the wind comes whipping across the plains you do need a good soup recipe and this one was published years ago in "Country Woman Magazine".
MIDWEST CHOWDER - Serves 8
2 cups diced potatoes 1/2 cup sliced carrots 1/2 cup sliced celery 1/4 cup diced onions 1 tsp. salt 2 cups boiling water 1/4 cup butter 1/4 cup flour Black pepper to taste 2 cups milk 10 ounces cheddar cheese 2 cups corn
Cook potatoes, carrots, celery and onions in boiling water for 10 minutes. While vegetables cook, melt butter, stir in flour and pepper and cook for one minute. Gradually stir in milk; cook, stirring constantly until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add vegetables and liquid.
Although my dad likes this soup he loves this soup after he splashes in some Louisiana Hot Sauce. He loves everything just a wee bit hot. Good you're a wee bit "hot" mom!