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Cheese Chowder
Apr. 19th, 2021 10:25 pmThis 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
( recipe )
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. :)
( recipe )
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. :)
