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| Home -> [Soups & Stews] -> [Vermont cheddar chowder Recipe] |
Vermont cheddar chowder
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter, unsalted | | 2
| small | Onion, halved, sliced | | 2
| tsp | Flour, all purpose | | 2
| small | Potatoes, 12 oz, peeled & | | | -diced | | 1
| cup | Chicken stock | | 4
| cup | Milk | | 1/4
| tsp | Celery seed | | 1/2
| tsp | Dry mustard, English | | 1/2
| tsp | Paprika, hot, Hungarian | | 1 1/2
| cup | Cheddar, sharp, grated | | | -salt &freshly ground pepper | | | Croutons, optional |
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Procedures:
| 1 | Melt the butter in large saucepan over medium-low heat. | | 2 | Add the onion; cook 5 minutes. | | 3 | Sprinkle the onion with flour and stir in the potatoes, chicken stock, milk and celery seed. | | 4 | Heat to boiling; reduce the heat. | | 5 | Cook covered over medium-low heat 25 minutes. | | 6 | Stir the mustard and paprika into the chowder. | | 7 | Cook, uncovered, 5 minutes. | | 8 | Remove from the heat, stir in the cheese and season with salt and pepper to taste. | | 9 | Serve with croutons if desired. | | 10 | Serves:6 |
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