Cheese Chowder
Adapted from a recipe in the Casserole Cook Book, page 118.
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.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Soup
Cuisine American
- 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
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.