Cheesy Vegetable Chowder

A big family favorite for years and years is this cheesy vegetable chowder recipe from the 1988 Junior League of Chicago "One Magnificent Cookbook." We often add chicken or turkey and it's a meal.

1/2 C chopped onion 1 clove of garlic minced 1 C sliced carrots 1 C sliced celery 1 C cubed boiling potatoes 3 1/2 C Chicken broth 2 C whole kernel corn, cooked and drained 1/2 C butter 3/4 C flour 2 C milk 1 T Dijon mustard, pepper and paprika to taste 2 C shredded sharp cheddar cheese

Combine onion, garlic, carrots, celery, potatoes and broth in large saucepan. Bring to a boil. Cover and reduce heat to simmer for 15-20 minutes until potatoes are tender. Stir in corn and remove from heat. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly. Remove from heat. Gradually whisk in milk. Return to medium heat and cook, stirring constantly until thick and bubbly. Add mustard, pepper, paprika and cheddar cheese, stirring constantly until cheese melts. Gradually add cheese sauce to vegetable mixture. Stir until thoroughly heated.  

Jan Van Ekeren & Kevin Sypolt