Vermont cheddar chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; unsalted |
| 2 | smalls | Onion; halved, sliced |
| 2 | teaspoons | Flour; all purpose |
| 2 | smalls | Potatoes; 12 oz, peeled & diced |
| 1 | cup | Chicken stock |
| 4 | cups | Milk |
| ¼ | teaspoon | Celery seed |
| ½ | teaspoon | Dry mustard; English |
| ½ | teaspoon | Paprika, hot; Hungarian |
| 1½ | 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