English Cheddar Chowder (Cheese Soup)

Recipe by Texas Poofy
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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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