Cheese and Vegetable Chowder |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Can be made ahead till step 3, refrigerated, and finished the next day. Bring to a boil before continuing. Ingredients:
2 tablespoons butter |
1 large onion, finely chopped |
1 large leek, thinly sliced |
2 garlic cloves, crushed |
6 tablespoons flour |
5 cups chicken stock |
3 carrots, finely diced |
2 stalks celery, finely diced |
1 turnip, finely diced |
1 large potato, finely diced |
1/4 teaspoon dried thyme |
1 bay leaf |
1 1/2 cups light cream |
10 1/2 ounces sharp cheddar cheese, grated |
salt, to taste |
pepper, to taste |
Directions:
1. Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
2. Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
3. Add the rest of the stock and bring to a boil. Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
4. Stir in cream and heat gently until hot.
5. Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
6. Add salt and pepper to taste; serve garnished with parsley or some flavored oil.
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