a day for soup! It’s cold and drizzly outside, we’ve got the fireplace on and I’m making a big pot of this for supper.
CORN CHOWDER
2 c. water
1 c. carrots
1 1/2 c. diced potatoes
a little bit of chopped celery
cook vegetables with salt for 10 min.
1/4 c. butter
2 c. milk
1/4 c. flour
Bring last three ingredients to a boil or cook until thick. Add vegetables and water to the sauce. Add 1 can of creamed corn. Serve topped with grated cheese.
Rebecca Cooper is a 42-year-old wife and mother of four from Alberta, Canada. As a photographer, crafter, author, and blogger, she finds joy and fulfillment in celebrating everyday moments. She loves to read and eat chocolate, and is a firm believer in afternoon naps. Rebecca shares her family’s adventures, photo tips, simple craft projects + more right here at Simple as That.
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Thank you for sharing your recipe. Sounds so delicious, but missing the corn.
Oops I didn’t read the rest of the recipe for the corn.
What kind of cheese do you use in yours?
This sounds so good, want to make it tonight.
oh yum! that looks delicious!
I know you have shared this recipe before, because I wrote it down, and make it a lot- and we all love it! so delicious!
This looks good. Thanks for sharing!
Yummy! Love corn chowder!!
I think this is dinner tonight! Thanks for sharing.
I use this exact same recipe, but we use frozen corn instead of creamed corn.
I love this- perfect for fall!
I’ve made it twice now. De-lish! Thanks so much.
I tried it and it was wonderful! Easy too!