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Cheesy Chowder
Ingredients:
1 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
2 Tbs. butter
1 1/2 tsp. paprika
3 c. chicken broth
6 oz. Cooper sharp cheese, diced
6 oz. Wispride cheese, diced
1/2 c. light cream
1/3 c. flour
1 c. milk
1/2 tsp. Worcestershire sauce
Salt and white pepper
Grated Parmesan cheese
1 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
2 Tbs. butter
1 1/2 tsp. paprika
3 c. chicken broth
6 oz. Cooper sharp cheese, diced
6 oz. Wispride cheese, diced
1/2 c. light cream
1/3 c. flour
1 c. milk
1/2 tsp. Worcestershire sauce
Salt and white pepper
Grated Parmesan cheese
Directions:
In heavy saucepan, cook onion, carrot ans celery in butter for 5 minutes. Blend in paprika. Add chicken broth. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Add the cheeses and stir until melted. Add cream. Blend the flour and milk. Add to chowder. Cook and stir until slightly thickened. Add Worcestershire sauce, salt and pepper to taste. Ladle soup into bowls; sprinkle with Parmesan cheese. Put under broiler until brown.
Makes 4-6 Servings
In heavy saucepan, cook onion, carrot ans celery in butter for 5 minutes. Blend in paprika. Add chicken broth. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Add the cheeses and stir until melted. Add cream. Blend the flour and milk. Add to chowder. Cook and stir until slightly thickened. Add Worcestershire sauce, salt and pepper to taste. Ladle soup into bowls; sprinkle with Parmesan cheese. Put under broiler until brown.
Makes 4-6 Servings
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