Midwest Chowder Recipes

Steps:

• Bring vegetables and water to boil in saucepan on high heat. Cover; simmer on low heat 10 min., stirring occasionally. Remove from heat. (Do not drain.) Set aside.
• Melt butter in separate large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min. or until thickened, stirring constantly. Simmer on low heat 5 min.
• Add cheese; cook and stir 2 min. or until melted. Add corn and undrained cooked vegetables; cook 5 min. or until heated through, stirring occasionally. (Do not boil.)

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

Steps:

• In a saucepan, add first 6 ingredients.
• Bring to a boil; cover and reduce heat.
• Simmer for 10-15 minutes; remove from heat but don't drain.
• In a large saucepan, melt butter.
• Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
• Gradually add milk and stir until well blended.
• Cook over medium heat until mixture boils and gets thick, stirring constantly.
• Reduce heat and simmer for 5 minutes.
• Add cheese, stirring until melted.
• Add undrained vegetables and corn.
• Stirring occasionally, cook until thoroughly heated, but do not boil.

Steps:

• Cook the potatoes, carrots, celery and onions in boiling salted water for 10 minutes. Meanwhile, melt butter, stir in flour and pepper until smooth. Gradually stir in milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add reserved vegetables and liquid.