When the weather starts turning colder, I love to make a pot of soup to take the chill off the old bones. My family has had a favorite, ever since I found the recipe in the Country Magazine's premier edition. I had this posted on my other blog page, but thought I should bring it over here. Hope you will enjoy this one as much as we do! ~ Rustic Froggie
From my other blog site:
From my other blog site:
15 JANUARY 2009
Cheddar Chowder
2 cups water
2 cups potatoes-peeled and cubed
1/2 cup carrots-sliced (I often use baby carrots cut into chunks)
1/4 cup chopped onion
2 cups potatoes-peeled and cubed
1/2 cup carrots-sliced (I often use baby carrots cut into chunks)
1/4 cup chopped onion
1/4 cup chopped green celery (optional)
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour * (see below for GF option)
2 cups 2% or whole milk
2 cups grated medium cheddar cheese
1 cup cubed ham
Cut up vegetables and ham. Grate cheese and set aside.
Combine diced veggies with salt and pepper and place in a 2 quart kettle. Add the water and boil for 10-12 min until tender. Do not drain!
Meanwhile, in a small saucepan, make the white sauce by melting the butter, and adding the flour. Whisk until smooth- about 1 min. Slowly add the milk and cook until thickened. (it will resemble pudding) Add the cheddar cheese to the white sauce and stir until melted.
Add the cheese mixture and cubed ham to the veggies which have not been drained, and stir well. Heat through and serve. Really good with a crusty loaf of french bread.
This is one of our favourite recipes. It originated in the introductory issue of Country Magazine submitted by a woman named Laura Rothlisberger of Green, Kansas.
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour * (see below for GF option)
2 cups 2% or whole milk
2 cups grated medium cheddar cheese
1 cup cubed ham
Cut up vegetables and ham. Grate cheese and set aside.
Combine diced veggies with salt and pepper and place in a 2 quart kettle. Add the water and boil for 10-12 min until tender. Do not drain!
Meanwhile, in a small saucepan, make the white sauce by melting the butter, and adding the flour. Whisk until smooth- about 1 min. Slowly add the milk and cook until thickened. (it will resemble pudding) Add the cheddar cheese to the white sauce and stir until melted.
Add the cheese mixture and cubed ham to the veggies which have not been drained, and stir well. Heat through and serve. Really good with a crusty loaf of french bread.
This is one of our favourite recipes. It originated in the introductory issue of Country Magazine submitted by a woman named Laura Rothlisberger of Green, Kansas.
* To adapt this as a gluten free recipe, substitute the flour for rice flour or a gluten free flour blend to make the roux. I have found that it tastes just as well!
Other variations- I have used cauliflower instead of potatoes, and it makes for a lower-carb recipe.
Family Recipes of a Minnesotan
Photo from Taste of Home
