Cheese Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ½ cup carrot, shredded
- ½ cup celery, diced
- ¾ cup boiling water
- ¼ cup onion, diced
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1¾ cups chicken broth, Shortcut
- 1½ cups sharp Cheddar cheese, shredded
Instructions
- In a saucepan, cook the carrot and celery in the boiling water until tender, do not drain.
- In another saucepan, melt the butter and cook the onion until tender but not browned.
- Stir in the flour, slowly add the milk while stirring. Stir constantly until thickened.
- Stir in the vegetables with the water they were cooked in, broth, and cheese. Stir over low heat until cheese melts.
- Serve and enjoy.
Notes
Shortcut: Chicken Broth (Pressure Cooker).
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