Potato cheese chowder
1MORECREATIVE/iSTOCKPHOTO
SERVES 8
2 cups potatoes, peeled and diced*
½ cup carrots, peeled and sliced
½ cup celery, sliced
¼ cup onion, diced
½ teaspoon salt
¼ teaspoon black pepper
2 cups boiling water
¼ cup butter
¼ cup all-purpose flour
2 cups milk
10 ounces cheddar cheese, shredded
1 15-ounce can creamed corn
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In a medium pot, combine potatoes, carrots, celery, onion, salt, black pepper and boiling water. Cover and let simmer for 10 minutes. Turn off heat and let sit. In another medium pot, make a roux by melting butter on low heat, then whisking in flour; whisk constantly until thick. Whisk milk and cheese into the roux, then heat thoroughly. Add roux to vegetables, then add creamed corn. Return to heat and simmer for 10 minutes or until vegetables are tender, stirring occasionally.
*If using red potatoes, leave skin on.
LINDA M. ROEMER, WEST COLUMBIA