Emily's Potato Corn Cheddar Chowder

This recipe is a go - to Lent recipe in our house!  Perfect for Fridays in Lent, matched up with Irish Soda Bread!

oil, butter or water for sauteing
1 large onion
red, yellow, and green peppers, chopped (frozen is fine)
1 cube bullion or canned soup stock (optional - use veggie stock to make it a vegetarian meal)
4 to 8 good size potatoes, diced
1 can (or small bag frozen) corn
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk (fat-free, soy, whatever)
1 8 oz package of cubed or shredded cheese
salt and pepper to taste
extra milk if you like a thinner chowder

In large soup pot, saute peppers and onions until soft in water or oil. Place potatoes in pot and cover with water one inch higher than potatoes. Add bullion if desired and boil potatoes for about 15 minutes (less for smaller pieces), until potatoes are soft enough to chew but not dissolving, and turn heat down low.

While potatoes are cooking, melt butter/margarine in separate small sauce pan and stir in flour, stirring constantly until mixture is smooth. Add milk and stir until mixture thickens (you're making a white sauce at this point.) Add cheese and stir until melted. Add undrained corn to soup pot (and a bit of water if using frozen corn), and heat through. Add cheese sauce to soup pot and stir thoroughly, adding milk if necessary to achieve desired consistency. Add salt and pepper to taste and serve with oyster crackers.

Feeds 4 - 5