Return to Content

Cheese Chowder

Cheese Chowder
1 vote, 2.00 avg. rating (59% score)
by

Yield: Serves 4-6

Just the thing on a frosty fall evening, followed by hot apple pie.

Ingredients:

  • 4 potatoes, peeled and chopped
  • 5 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 2 cups chicken stock
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 cups grated sharp cheddar cheese
  • Salt and pepper to taste Chopped parsley

Instructions:

Combine potatoes, carrots, onion, and stock in soup kettle and simmer, partially covered, 15 minutes. As vegetables cook, melt butter in saucepan. Add flour and stir until blended. Slowly add milk, stirring with a whisk, until mixture is smooth. Stir in cheese and cook over low heat until melted. Season with salt and pepper. Slowly add cheese mixture to vegetables and stock, stirring over low heat until blended. Garnish with chopped parsley.
Updated Tuesday, September 18th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111