Vegetable Chowder

Name: Vegetable Chowder
Ingredients: ¼ tsp. paprika; 1 tblsp. salt; ⅛ tsp. pepper; ¼ c. butter or regular margarine; ¼ c. butter or regular margarine; 3 tblsp. flour; 2 c. milk, scalded; ½ c. grated cheese; ½ c. chopped pimiento; 2 c. canned or fresh corn; 2 c. canned or fresh corn; ½ green pepper, cut in thin strips; 2 c. chopped celery; 1 c. cooked tomatoes; 1 onion, thinly sliced

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve with piping hot corn bread and pineapple-cottage cheese salad

Ingredients

2 c. canned or fresh corn
2 c. chopped celery
½

Soup
Vegetarian

Method

Put com, celery, green pepper, onion, tomatoes, salt and pepper in kettle. Add thawed soup stock, bring to boil and simmer 30 minutes.
Melt butter and stir in flour; gradually add milk and cook 5 minutes, stirring constantly until smooth and thickened; add to vegetable mixture. Add remaining ingredients, stirring until cheese is melted.