It's FINALLY fall!
The Holiday season has always been a very big cooking time at the Holmberg household. Mom cooked family dinners almost every night I can remember growing up. It was almost always a sit down dinner, where we as a family would pray together, and share our stories of the day over a home cooked meal. Summer was for grilling out with friends, and fall and winter was for home cooked meals with the family.
Cheesy Chowder was a favorite of mine. It's perfect when the weather is getting cold, and has a lot of bold flavors. It was originally named "Midwest Chowder", but I'm assuming one of my clever brothers changed the name accidentally to "Cheesy Chowder".
It's perfect for a cold evening at home. We typically have some sort of bread roll with it.
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/4 butter or margarine
1/4 c. flour
2 c. milk
1 10 oz. stick shredded Cracker Barrel sharp natural cheddar cheese
1 lb. can of cream-style corn
Combine potatoes, carrots, celery, onion, salt and pepper; add boiling water. Cover and simmer for 10 minutes. Do not drain. Melt butter and make a white sauce with butter, flour and milk. Add cheese; stir until melted. Add corn and undrained vegatables. Heat through; do no boil. Yields 6-8 servings.
Whenever I bring soups, I typically put them in a travel size Thermos :)
Brittney Grace <3
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