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The Hood Magazine

Corn Chowder

03/24/2016 08:30AM ● By Hood Magazine


  • 4 c potatoes, diced
  • 1 c carrots, diced
  • 1 c celery, diced
  • ½ c onion, chopped fine
  • 2 tsp salt
  • dash pepper
White Sauce
  • ½ c flour
  • ½ c butter
  • 4 c milk
  • 2 c Velveeta cheese, cubed
  • 1 can corn, cream-style
  • 2 c ham, cubed


After preparing vegetables, mix with just enough water to cover and add salt and pepper. Cook for 10 minutes or until vegetables are tender. DO NOT DRAIN! Make the white sauce by melting the butter and adding the flour, cooking until flour is smooth and bubbly. Slowly add the milk and warm until mixture is slightly thick. Add cubed cheese and allow it to melt, stirring often. Finally, add cooked vegetables (and their liquid), corn and diced ham. Makes 12 servings.