Cheddared Farmhouse Chowder Food

CHEDDAR CORN CHOWDER

Steps:

• Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
• Over medium heat, add onions and butter to the bacon grease.
• Cook 10 min or until onions are translucent.
• While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
• Stir in flour, salt, pepper, and turmeric.
• Cook 3 minutes.
• Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
• *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
• Add corn, half-and-half, and cheddar.
• Cook until cheese is melted.
• Season to taste with salt and pepper and serve with bacon.

CHEERY CHOWDER

Steps:

• Heat oil in large, heavy bottomed pot over med-high heat.
• Cook potato, carrot, onion and mushrooms until tender.
• Add garlic & cook another 2 minutes.
• Sprinkle flour over & stir to coat.
• Slowly add the half & half and chicken broth.
• Add all remaining ingredients & turn down heat. Let simmer for 10 minutes.

ENGLISH CHEDDAR CHOWDER (CHEESE SOUP)

Steps:

• Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later.
• Finely chop the small onion.
• In a large pan, melt the butter and saute the onion until wilted.
• Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly.
• Add the milk and vegetable mixture and bring to a boil.
• Add the salt and pepper, dry mustard and cayenne pepper.
• Grate the cheddar cheese and add the cheese to the mixture.
• Stir until the cheese is melted and the soup is well blended.
• Do not boil the soup after the cheese is added. You risk having the cheese separate.

CHEDDAR POTATO CHOWDER

Steps:

• In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes.
• Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream.
• In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through.
• Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.

CHEDDARED FARMHOUSE CHOWDER

Steps:

• Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
• Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
• Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
• Remove from heat, stir in peas and salt.
• Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.