Potato Chowder
  • 2 cups peeled and diced potatoes
  • ½ cup diced carrots
  • ½ cup diced celery
  • ¼ cup chopped onion
  • 1 teaspoon salt
  • 1-2 tsp garlic powder (to taste)
  • 1-2 tsp organo (to taste)
  • ½-1 tsp rosemary (to taste)
  • 1-2 bay leaves (to taste)
  • ¼ cup butter
  • 2 cups milk
  • ¼ cup all-purpose flour
  • 2 (15 ounce) cans whole kernel corn, drained
  • 2½ cups shredded Cheddar cheese
  1. Place potatoes, carrots, celery, onion, salt, garlic, organo, rosemary and bay leaves in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
  2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
  3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
  4. ***** Because of differences in taste I drastically reduced the cheese called for above and made shredded cheese available as an add in. I also shredded the carrots in a food processor so the younger kids would not freak about chunks of carrots in the soup. *****
Recipe by OurKidsMom at http://www.ourkidsmom.com/soup-sunday-potato-chowder-homemade-white-bread/