I know that we are in the middle of summer, and I should be posting recipes for fresh produce and grillable meals, but I'm getting over a cold and I'm still in comfort food mode. With that in mind, here's my favorite recipe for a cheddar chowder. If you have a Panera Bread store near you, serve this in their bread bowls.
This makes four hearty servings. You can double it without harming the output.
1 1/2 cups water
2 medium potatoes, peeled and diced
1/2 cup each sliced celery and carrots
1/4 cup diced onion
1 tsp. salt
1/8 tsp. fresh ground pepper
1/4 cup butter
1/4 cup flour
1/2 to 1 tsp. dry mustard
2 cups milk
8 oz. sharp Cheddar cheese, shredded
If you are short on time you can chop the carrots, celery and onion in a food processor, a Little Oscar, or a food chopper. Don't be tempted to substitute cream for the milk. This makes a thick soup with milk. To make the cheese sauce, I highly recommend that you invest in a good wooden spoon. It will be kind to the soup, the pot and your hand.
In a large saucepan, bring the water to a boil, and add the veggies, salt and pepper. Simmer for 10 minutes or until the vegetables are soft when you press a fork into them.
While the veggies are cooking, melt the butter in a saucepan and blend in the flour and dry mustard. Let the mixture heat, stirring to prevent scorching. Add the milk, and stir constantly until the mixture comes to a boil. Boil for one minute. Add the cheese and stir until it has all melted. Blend the two mixtures together in the large saucepan. Heat thoroughly, but do not boil.
For a heartier version of this soup, add 1 cup diced ham when you blend the veggies and cheese sauce together.
We serve this with French bread and a green salad. Tonight we added fresh strawberries.