Christmas Bird-Count Chowder

Soups, Stews, Chowders Recipes

Yield: 8 to 10 servings

This recipe comes from Lymes' Heritage Cookbook, by Connecticut's Lyme Historical Society. Traditionally served to Old Lyme bird counters after their late-December census, it's a hearty, colorful soup that melds the flavors of vegetables and cheese -- just the thing you need after a frigid hike. (From Lymes' Heritage Cookbook, edited by Elizabeth M. Schuler. Published by Lyme Historical Society Inc., Florence Griswold Museum, 1991.)

• 2 cups chopped potatoes
• 2-3 medium carrots, chopped
• 2-3 celery stalks, sliced
• 3/4 cup chopped onions
• 1 16-ounce can tomatoes
• 1/4-1/2 cup peas or green beans
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared mustard
• 1 tablespoon minced fresh parsley
• 2-1/2 teaspoons salt
• 3-1/2 cups water
• 4 tablespoons margarine, melted
• 4 tablespoons flour
• 2 cups milk
• 2 cups grated sharp cheddar cheese

Cook potatoes, carrots, celery, onions, tomatoes, peas or beans, Worcestershire, mustard, parsley, and salt in 2-1/2 cups of the water until carrots and celery are tender. Meanwhile, make a roux of the margarine and flour. Stir in milk to make a sauce, then add 1 cup water and cheese. Simmer, stirring, until cheese is melted.

Finally, combine the cheese mixture with the vegetables; stir well while simmering for a minute or two before serving.

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