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| Vermont Cheddar Chowder Recipe |
Category: Soups
Rating:
N/A
Servings: 6
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Ingredients
2 tablespoon butter; unsalted
2 small onion; halved, sliced
2 teaspoon flour; all purpose
2 small potatoes; 12 oz, peeled & diced
1 cup chicken stock
4 cup milk
1/4 teaspoon celery seed
1/2 teaspoon dry mustard; english
1/2 teaspoon paprika, hot; hungarian
1 1/2 cup cheddar, sharp; grated salt &freshly grou
1 croutons; optional
Cooking 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
soups
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