Cheddar Chowder
Its a recipe that I found in that old tin recipe box that I was looking through at the weekend. I have no idea where it came from, or who it came from. Its written in my own hand, in ink which is starting to fade now and I confess . . . this is the first time I have made this.
Cheddar Chowder
- 2 TBS butter
- 1 large onion, peeled, cut in half and then sliced into thin half moons
- 2 TBS flour
- 2 medium potatoes, peeled and diced
- 240ml chicken stock
- 2 pints whole milk (4 cups)
- 1/4 tsp celery seed
- 1/2 tsp dry mustard powder
- 1/2 tsp hot paprika
- 180g of a well flavoured old cheddar cheese, grated (1 1/2 cups)
- salt and black pepper to taste
- buttered croutons to serve
- Melt the butter in a large saucepan. Add the onion. Cook, stirring occasionally over low heat until softened without browning. Stir in the flour. Cook for a minute or so to cook the taste of the flour out. Stir in the stock, milk, potatoes and celery seed. Heat just to the boil. Don’t allow it to boil. Reduce to a slow simmer, cover and simmer over very low heat for 25 minutes, or until the potatoes are knife tender. Stir in the mustard powder and paprika. Cook, uncovered for 5 minutes. Remove from the heat. Stir in the cheese and season to taste with salt and white pepper. Ladle into heated soup bowls, sprinkle with croutons and serve immediately.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/08/cheddar-chowder.html
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