May have to try this vintage recipe today to keep warm!

Decided to give this recipe a try. Cut up all the veggies, then used some chicken stock I had left over to make up the 2 cups of boiling water. Made a roux (white sauce) with butter, flour and milk. Didn’t have as much cheese as required on hand, but it was enough. Also had to use a regular can of corn rather than creamed (didn’t have any). Still came out delicious. Wonderful meal for a cold winter day!!

Midwest Chowder Recipe getting started

Midwest Chowder ready to eat!

Find more Tuesday Treat vintage recipes on the VTNS Facebook Fanpage.

Enjoy!