MONDAY RECIPE POST - CHEESY VEGETABLE AND CORN CHOWDER

An old favorite that I have been making every winter for several years, and I wanted it for easy access on this blog.  I don't have an exact link to the recipe, but remember getting it from a Southern Living annual recipe book.  It is very yummy and one of our favorites.

Cheesy Vegetable and Corn Chowder

Yields: 10 cups

Cooking time: 30 minutes

Preparation time: 15 minutes

3-1/2 cups chicken broth 
8 celery ribs, sliced

4 carrots, sliced

2 medium potatoes, peeled and cubed

1 large onion, chopped

1/2 teaspoon pepper

2 cups frozen whole kernel corn (I always use 2 cans creamed style)

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 cups milk

2 cups (8 ounces) shredded Cheddar cheese

1 or 2 tablespoons French's mustard

Season to taste

Garnish: chopped fresh parsley  

Bring first 6 ingredients to a boil in a Dutch oven.  Cover and reduce heat.  Simmer 15 to 20 minutes or until vegetables are tender.  Remove from heat and stir in corn.  

Melt butter in a heavy saucepan over low heat.  Add flour, whisking until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in milk and cook over medium heat, whisking continuously until mixture is thickened and bubbly.  Add cheese, stirring until blended.  Add the mustard and stir until blended.  

Stir cheese mixture gradually into vegetable mixture.  Cook over medium heat, stirring constantly until thoroughly heated.  

Garnish with a sprig of parsley if you have any fresh.  We have also used sprigs of fresh Cilantro and fresh Italian Basil at other times. Serve immediately.

You can lighten this recipe up by using lower fat ingredients. I more often than not make it with 2% low-fat milk and it tastes rich and creamy, though I do opt for regular cheddar cheese.  

I usually make a double batch so that we can enjoy it for a few days (it only gets better), adding more potatoes, carrots, celery and onions.  I top it with a good dash of black ground pepper, but also use the fresh herbs mentioned above.  

Enjoy it with a nice crusty bread, a green salad.  You can also eat it on its own.  It is a very hardy soup and a meal in one.