Vermont Cheddar Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
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
Directions:
Melt the butter in large saucepan over medium-low heat. Add the
onion; cook 5 minutes. Sprinkle the onion with flour and stir in the
potatoes, chicken stock, milk and celery seed. Heat to boiling;
reduce the heat. Cook covered over medium-low heat 25 minutes. Stir
the mustard and paprika into the chowder. Cook, uncovered, 5 minutes.
Remove from the heat, stir in the cheese and season with salt and
pepper to taste. Serve with croutons if desired.
SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip Stephen Schulz
posted by Anne MacLellan
Source from luhu.jp
onion; cook 5 minutes. Sprinkle the onion with flour and stir in the
potatoes, chicken stock, milk and celery seed. Heat to boiling;
reduce the heat. Cook covered over medium-low heat 25 minutes. Stir
the mustard and paprika into the chowder. Cook, uncovered, 5 minutes.
Remove from the heat, stir in the cheese and season with salt and
pepper to taste. Serve with croutons if desired.
SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip Stephen Schulz
posted by Anne MacLellan
Source from luhu.jp
Tags
Soups