Hearty Cheddar Chowder…even the title sounds like a warm hug! I have to admit, the real reason I wanted to make this particular recipe today is because I couldn’t wait to use this innovative soup and crackers bowl. Check out the comfortable handle, a perfect single serving size bowl and then a convenient holder for crackers. It is designed to enjoy while cuddled up with a blanket in front of a warm fireplace! I love to serve this recipe with a handful of oyster crackers. They absorb some of the cheddar broth and add a bit of crunch!
HEARTY CHEDDAR CHOWDER
3 cups chicken stock
4 cups peeled, diced potatoes
1-1/2 cups thinly sliced carrots
1 cup chopped onion
2/3 cup diced green bell pepper
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt, or to taste
1/4 teaspoon white pepper
3-1/2 cups milk
4 cups shredded cheddar cheese
2 Tablespoons chopped pimiento
1/8 teaspoon hot pepper sauce
1. Bring chicken stock to a boil in a large saucepan or Dutch oven.
2. Add potatoes, carrots, onion, and green pepper. Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
3. While soup is simmering, melt butter in a medium saucepan. Stir in flour and cook for 1 minute, stirring constantly. Stir in salt and pepper. Gradually add milk and cook until thickened and smooth, stirring constantly. Add cheese and stir until melted. Stir in pimiento and hot pepper sauce.
4. Stir cheese sauce into vegetable mixture and cook over low heat until heated through, but do not boil.
Serves 8.
