English Cheddar Chowder

Name: English Cheddar Chowder
Ingredients: 125 ml (1/2 cup) carrots cut into medium dice; 125 ml (1/2 cup) celery, cut into medium dice; 125 ml (1/2 cup) spring onions cut into medium dice; 125 g butter; 250 ml (1 cup) onions, chopped into medium dice; 250 ml (1 cup) flour; 1 liter (4 cups) milk; 1 liter (4 cups) chicken stock; 500 g sharp cheddar cheese, grated; 10 ml (2 teaspoons) dried mustard; salt and white pepper to taste; pinch of cayenne pepper; 15 ml (1 tablespoon) fresh parsley, chopped

I highly recommend that you try this recipe. Serve steaming bowls with lots of crusty bread and you have an excellent supper to feed a hungry crowd.

Published 4 May 2023

Method

Boil the carrots, celery and spring onions in 2 cups of salted water for 5 minutes. Drain the vegetables and reserve the vegetables and cooking liquid.
Melt the butter in a saucepan and sauté the onions until soft. Add the flour and cook, stirring continuously, for 2 minutes. Add the stock and vegetable cooking liquid and bring to the boil while stirring continuously. Reduce to a simmer and simmer until the flour taste is completely gone. Skim any scum that comes to the surface.
Add the cheese, vegetables, mustard powder and cayenne pepper. Simmer until the cheese is melted and the soup is well blended. Taste and adjust seasoning. Serve at once in warmed soup bowls.