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Salads - Soups - Sidedishes
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None
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Servings |
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4-6
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Ingredients |
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2 tbls. butter
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1/4 cup flour
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2 cups milk
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2 cups potatoes, cubed
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1/2 cup celery, chopped
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1/2 cup carrots, chopped
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1 can cream style corn
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4 oz. shredded cheese
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Instructions |
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Melt butter then add flour. Stir. Add milk, cook over low heat until thick. Set aside.
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Cook potatoes, celery, and carrots in water until tender. Drain, but reserve a little liquid.
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Add vegetables, corn, and cheese to the white sauce. Stir in reserved liquid until desired consistency.
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Serving
Suggestions |
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Serve with cornbread
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Originally Submitted
5/22/2008
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0 Out of 5 from
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You can add this Midwest Chowder recipe to your own private DesktopCookbook.
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