Hearty Corn Chowder
  • Cooking Time: 20
  • Servings: 6
  • Preparation Time: 20
  • 6 Tbsp Butter
  • 2 cups Carrots, chopped
  • 2 cups Celery, chopped
  • 3/4 cup Onion, finely chopped
  • 6 Tbsp Flour
  • 4 cups water or chicken broth
  • 1 tsp Salt
  • 1 tsp Celery Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 2 cans (12oz each) kernel corn with red and green peppers
  • 5 cups Sharp Cheddar Cheese, shredded (do not use fat free)
  • 1 lb Smoked Sausage, cut into 1/4 inch slices
  • 2 cans (14 1/2 oz each) evaporated skim milk
  • Chopped Parsley for garnish
  1. Heat butter, carrots, celery and onion in a large saucepan until bubbly; saute until begin to soften. Add flour and stir constantly until coated. Stir in water/broth, salt, celery salt, paprika, pepper and corn. Heat until boiling. Gradually stir in shredded cheese and continue to stir until cheese is melted. Add sausage and milk. Heat through. Sprinkle with parsley.
  2. Chowder can be prepared ahead and frozen.
Mary made this soup to serve at the Marist Artist Fair. Yummy and hearty for a cold winter day!