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Winter Dairy Favorites: Iown Corn Chowder | dairy

I could get used to the life of a cow. Eat. Sleep. Chat with the gals next door. Eat some more. 

Who're we kidding? That's basically how I'm spending the last few weeks of pregnancy. 

But while the cows are busy loving on this chilly weather and their own super deluxe mix of feed, I'm going to encourage you to eat some dairy goodness of your own this winter. 

Because if you don't, I will, and I have to step on the scales at the doctor's office every week these days and that's just not going to be pretty. 

Let's not dwell on that for too long. 

The good news is that we're giving away the family recipe goods with this Iowa Corn Chowder. 

The really good news is that it's a beautiful conglomeration of the cow and pig worlds. We've got milk and cheese in the dairy corner, and my personal favorite--bacon--on the ropes. 

What You'll Need
3 cups H20
2 cups cubed potatoes (skin on)
1/2 cup carrots
1/2 cup celery
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese, shredded
2 cans creamed corn (Remind me to tell you about the time I learned that creamed corn came in cans. Pretty sure I was about 25 years old.)

Combine the first seven ingredients in a large pot. Cook for about 10-12 minutes until the potatoes start to get poke-able with a fork. 
Poke-able. That's a word, right?

Let that concoction simmer while you melt 1/4 cup butter over medium heat and stir in 1/4 cup flour. Slowly add the milk and stir until it thickens up. 

Then add 2 cups of cheese and stir until it's nice and melty.

Revel in all that dairy goodness. 

Eat a Christmas cookie or two. Pour a glass of milk. You're allowed. St. Nick doesn't need them ALL. 

Then, when you're good and ready, add two cans of creamed corn and stir until it's heated through. 

Frankly, I could just eat this mixture right here, but that's not how the recipe goes. 


Add the mixture to the vegetables and stir until the chowder is warmed through. 

Sprinkle with bacon bits. (The hog farmers among us thank you.)

Voila! This thick and creamy soup has just the right amount of vegetables and dairy to fill you up, leave you wanting more, and warm your insides when you've been outside making sure the cows get what's best for them to eat too. 

It's a winter staple at our house, and we hope you make it one at yours too. Pair it with some corn bread and a veggie tray, and you've got Christmas Eve supper already in the bag. See how easy that was? 

Happy grazing! 

PS This recipe has been featured on Cheeserank's "50 Best Cheese Recipes from the 50 Best United States" so you know it's good. 

PPS Want some more holiday-related and dairy-friendly recipes? (Of course you do!) Check out some delicious recipes prepped by other dairy farmers. 

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