Shirley J Recipe: Midwestern Chowder

Take a break and enjoy the Midwestern Chowder mastered in ShirleyJ’s kitchen.

Ingredients:

2 T. Oil
½ c. Yellow Onions (diced)
1 c. Celery (cut into ¼ inch pieces)
1 c. Corn (not canned)
½ c. Carrots (diced)
1 c. Potatoes (diced and cooked)
1 ½ c. Cheddar Cheese
1 c. Shirley J Universal Sauce
4 c. Water
1/2 t. Shirley J Chicken Bouillon

Directions:

In the oil sauté the onions, celery, and carrots until the onions start to brown. Add the corn and potatoes. Cook for about 3 minutes on medium heat, then add water, Shirley J Universal Sauce andShirley J Chicken Bouillon, stir until powder has dissolved and mixture starts to thicken.

Turn the soup down to low and add the cheese, stir until cheese is dissolved. Keep on low until it is served.

Tips & Tricks:

* Potatoes – Chef Brian prefers russet potatoes because they bring a better texture and are not as crumbly in soup.

* Cutting Vegetables – When cutting vegetables, always keep in mind that they should fit on your spoon.

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