Autumn Chowder by the New Jersey Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 8



  1. Heat oil in a Dutch oven. Add onion and cook until tender.
  2. Stir in chicken broth, potatoes, and carrots. Simmer until potatoes are tender, about 20 minutes.
  3. Stir in milk, corn, pepper, and salt, and heat until simmering.
  4. Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted.

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