Midwest chowder was introduced to me when my husband and I were newlyweds and college students at CU Boulder back when E. Gordon Gee was the university’s president. Gordon and his wife, Elizabeth, happened to be parents of an 11-year-old girl named Rebekah in the Sunday School class I taught.

The Gees had recently endured personal crises with Elizabeth’s health (cancer) and displeasure of their staff. Shortly after we met, I was offered an excellent full-time job managing the University President’s Residence, an opportunity I could not pass up.

Gordon Gee, known for his bow ties back when almost nobody wore them, and more significantly, his ability to fundraise like a champion, has been president at more universities than any other American.  The Ohio State University, Vanderbilt University, Brown University and currently West Virginia University have been led by my former boss.

This job at the University of Colorado was my initial introduction to spectacular catered events including enchanting place settings, ambiance, panache and fancy meals unlike anything I had ever seen. A full-time assistant, Nelda Johnson, cooked dinners for the family of three at the “president’s residence,” and I was often her taste tester. Nelda, the cook and housekeeper, shared her Midwest Chowder recipe with me.

I made a few changes (less cheese and salt). It’s a thick, creamy, cheesy potato soup, excellent in cold weather. Prep the vegetables, put on a kettle of water to boil, to cook with the chopped produce, make a cream sauce, then combine it all.

Midwest Chowder

• 4 cups peeled, diced potatoes (any kind)
• 1 cup peeled, diced carrots
• 1 cup diced celery
• 1 cup chopped onion
• 2-1/2 teaspoons salt
• 1/2 teaspoon white or black pepper
• 1 teaspoon chicken bouillon granules
• 4 cups boiling water
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 8 ounces grated cheddar cheese

Combine hot water with potatoes, carrots, celery, onion, salt, pepper and bouillon in a large pan. Cook on medium high until vegetables are nearly cooked. DO NOT drain.

While the vegetables are cooking, make the cream sauce. Melt butter on low, then add flour and milk. Stir until smooth. Stir in cheese until melted. Pour creamy mixture into the vegetable mixture, then stir together to heat a few more minutes, but do not boil. Serve while hot. Top with crispy bacon, diced green onion or croutons, if desired.

Yield: 12 servings (2 ladles), 249 calories each