Reader recipe Dinner Chowder
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Dinner Chowder

My mother-in-law (rest her soul) gave me a legionnaire cookbook from New Brunswick (I need to insist that she was a vet, not auxiliary). This recipe is adapted from that book and is great for when things are moving or you are on the go!

By Richard Cormier

Source: Richard Cormier

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Portion size 6


  • 2 2large potatopotatoes, diced
  • 1 1large white onionwhite onions, diced
  • 2 2celery stalkcelery stalks, diced
  • 1-1/2 tbsp 1-1/2tbspWorcestershire sauce
  • 1 tbsp 1tbspdry mustard
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspflour, (Whole grain works fine)
  • 1-1/4 cups 1-1/4cupsCheddar cheese, grated
  • 1/2 tsp 1/2tsppepper
  • 2 cups 2cupsvegetable stock
  • 1 1can (28 oz.) tomatotomatoes
  • 2 cups 2cupsmilk
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- combine the potatoes, onion, celery pepper and stock is large saucepan and boil until tender (about 8 to 10 minutes) - meanwhile melt butter is a small saucepan - add flour and stir constantly until bubbling - add milk and stir until slightly thickened - add Worcestershire sauce, mustard powder and cheese until melted - incorporate into vegetable and stock - add tomatoes and heat to serve * Tip: the type of cheese depends on personal preference (or whatever is on hand)so long as it not a dry cheese as they tend to clump). Variations: I have successfully added bacon and sauteed the vegetables instead of boiling and added seafood (clams, mussels, shrimp, scallops and firm white fish) for an amazing seafood chowder.

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