Cheddar Chowder Recipe 465

ENGLISH CHEDDAR CHOWDER (CHEESE SOUP)

Steps:

• Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later.
• Finely chop the small onion.
• In a large pan, melt the butter and saute the onion until wilted.
• Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly.
• Add the milk and vegetable mixture and bring to a boil.
• Add the salt and pepper, dry mustard and cayenne pepper.
• Grate the cheddar cheese and add the cheese to the mixture.
• Stir until the cheese is melted and the soup is well blended.
• Do not boil the soup after the cheese is added. You risk having the cheese separate.

CREAMY POTATO/CHEDDAR CHOWDER

Steps:

• In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
• Cover and simmer 10 minutes.
• DO NOT DRAIN!
• Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
• Add all of this to the Potato/Carrot mixture.
• Heat but dont boil.

CHEDDAR POTATO CHOWDER

Steps:

• In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes.
• Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream.
• In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through.
• Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.

CHEDDAR CORN CHOWDER

Steps:

• Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
• Over medium heat, add onions and butter to the bacon grease.
• Cook 10 min or until onions are translucent.
• While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
• Stir in flour, salt, pepper, and turmeric.
• Cook 3 minutes.
• Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
• *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
• Add corn, half-and-half, and cheddar.
• Cook until cheese is melted.
• Season to taste with salt and pepper and serve with bacon.

CHEDDAR CHICKEN CHOWDER

Steps:

• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
• Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

CORN AND CHEDDAR CHOWDER

Steps:

• In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
• Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.