How to make it

  • 1. Saute the onions, carrots, and peppers in oil until the onions are soft.
  • 2. Add the flour and stir until mixed well.
  • 3. Gradually stir in the stock, stirring well. Bring to a boil, cook until thick.
  • 4. Add the potatoes and reduce the heat, simmer for 10 minutes.
  • 5. Add the corn. Cook until the potatoes are tender.
  • 6. Add the cheese and cook until the cheese is melted throughout,
  • 7. Add the seasonings, simmer 5 minutes longer and serve immediately.
  • NOTE: The original recipe called for pureeing half of the chowder during step 5 and returning it to the pot. We like it chunky and skip that process. Also, we grate the cheese and leave on the side for each individual to add (or not).

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