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Soup- Cheese Chowder

Source of Recipe

Yankee Magazine Cookbook


List of Ingredients


4 potatoes, peeled and chopped
5 carrots, peeled and chopped
1 onion, peeled and chopped
2 cups chicken stock
4 tablespon butter
3 tablespoon flour
2 cup milk
2 cups grated sharp cheddar cheese
Salt and Pepper to taste
Chopped parsley



Recipe


Combine potatoes, carrots, onion and stock
in soup kettle and simmer, partially covered,
15 minutes. As vegetables cook, melt butter
in saucepan. Add flour and stir until
blended. Slowly add milk, stirring with a
whisk, until mixture is smooth. Stir in
cheese and cook over low heat until melted.
Season with salt and pepper. Slowly add
cheese mixture to vegetables and stock,
stirring over low heat until blended.
Garnish with chopped parsley. Serves 4 to 6

Notes; sometimes the potatoes seem to take
more than 15 minutes to get tender so I cook
until they are tender (maybe I chop too big).

A "really" sharp cheddar is important.


This is a recipe I return to again and again.
Everyone we have served it to has loved it.
It is from a favorite cookbook The Flavor of New England-
Soups, Chowders and Stews-by Yankee magazine