Cheese Chowder
Apr. 19th, 2021 10:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week I made Cheese Chowder from the Better Homes and Gardens New Cookbook. I may need to make some kind of meat later in the week to go with it. Or I could add some of the leftover imitation crabmeat I have... Anyways, on to the
Ingredients
1 cup water
1/2 cup chopped carrot (1 medium)
1/2 cup sliced celery (1 stalk)
1/2 cup chopped red sweet pepper
1/4 cup thinly sliced green onions (2)
3 cups milk
1/4 cup all-purpose flour
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon white pepper
1 1/2 cups shredded sharp cheddar cheese (6 ounces)
1 1/2 cups shredded American cheese (6 ounces)
Instructions
1. In a large saucepan bring water to boiling; add carrot, celery, sweet pepper, and green onions. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
2. In a small bowl gradually stir about 1 cup of the milk into the flour; stir into cooked vegetables in saucepan. Add the remaining milk, the bouillon granules, and white pepper
3. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add cheddar cheese and American cheese, stirring until melted.
Thoughts and Variations
I used 5 baby carrots instead because that's what I had, two stalks of celery because one didn't look like enough, about 1/6 of a beef bouillon cube, because I did not have chicken bouillon granules, old cheddar cheese (the white kind) because I don't think my store sells anything labelled "sharp" cheddar, and mild cheddar cheese (the orange kind) because I live in Canada and I don't think we have American cheese. I also omitted the white pepper because I didn't have any and I couldn't find any in the grocery store when I looked.
Overall this was a pretty easy recipe. I would probably use a smaller pot next time but I went big because it said a large saucepan and I didn't know how much room I'd need. I was a little unsure about "thick and bubbly" but I did mansge to spot that change and then the cheese melted in great and it came together nicely. It has a good flavour, it's a nice warm thing to eat, the vegetables cooked nicely (though the peppers did get softer than everything else) and it all came together nicely. The texture was a little gritty though I think that may have been from the gluten and starch in the flour (this is based solely on the fact that it tasted a little potato-y to me, and that's all I could think of). All in all, it was good, and I will probably make this one again, maybe eith bacon next time. :)
Ingredients
1 cup water
1/2 cup chopped carrot (1 medium)
1/2 cup sliced celery (1 stalk)
1/2 cup chopped red sweet pepper
1/4 cup thinly sliced green onions (2)
3 cups milk
1/4 cup all-purpose flour
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon white pepper
1 1/2 cups shredded sharp cheddar cheese (6 ounces)
1 1/2 cups shredded American cheese (6 ounces)
Instructions
1. In a large saucepan bring water to boiling; add carrot, celery, sweet pepper, and green onions. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
2. In a small bowl gradually stir about 1 cup of the milk into the flour; stir into cooked vegetables in saucepan. Add the remaining milk, the bouillon granules, and white pepper
3. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add cheddar cheese and American cheese, stirring until melted.
Thoughts and Variations
I used 5 baby carrots instead because that's what I had, two stalks of celery because one didn't look like enough, about 1/6 of a beef bouillon cube, because I did not have chicken bouillon granules, old cheddar cheese (the white kind) because I don't think my store sells anything labelled "sharp" cheddar, and mild cheddar cheese (the orange kind) because I live in Canada and I don't think we have American cheese. I also omitted the white pepper because I didn't have any and I couldn't find any in the grocery store when I looked.
Overall this was a pretty easy recipe. I would probably use a smaller pot next time but I went big because it said a large saucepan and I didn't know how much room I'd need. I was a little unsure about "thick and bubbly" but I did mansge to spot that change and then the cheese melted in great and it came together nicely. It has a good flavour, it's a nice warm thing to eat, the vegetables cooked nicely (though the peppers did get softer than everything else) and it all came together nicely. The texture was a little gritty though I think that may have been from the gluten and starch in the flour (this is based solely on the fact that it tasted a little potato-y to me, and that's all I could think of). All in all, it was good, and I will probably make this one again, maybe eith bacon next time. :)
