Cheesey chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| ½ | cup | Chopped carrot |
| ½ | cup | Chopped celery |
| 2 | tablespoons | Butter |
| 1½ | teaspoon | Paprika |
| 3 | cups | Chicken broth |
| 6 | ounces | Cheddar cheese, diced (1 1/2 cups) |
| 6 | ounces | Cold-pack cheese food (1 1/2 cups) |
| ½ | cup | Light cream |
| ⅓ | cup | All-purpose flour |
| 1 | cup | Milk |
| ½ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Pepper |
| Parmesan cheese; grated | ||
Directions
In heavy saucepan, cook onion, carrot, and celery in butter for 5 minutes. Blend in paprika. Add chicken broth. Bring to a boil; reduce heat, simmer, covered, 10 minutes. Add the cheeses; stir till melted. Add cream. Blend the flour with the milk; add to chowder.
Cook and stir till slightly thickened. Add Worcestershire sauce and pepper. Ladle into soup bowls; sprinkle with grated Parrnesan cheese.
Put under broiler briefly to brown. Makes 4 to 6 servings.
From Haydn Zug's - East Petersburg, Penn.
Source: Benson & Heges 100's presents 100 recipes from 100 of the Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM & Shared by Robert Rostrup
Submitted By BOB ROSTRUP On 10-30-94