Food recipes
Cheddar Chowder
Cheddar Chowder Ingredients: potatoes, raw, skin celery, raw onions, raw carrots, raw salt, table spices, pepper, black water, bottled, generic soup, chicken broth or bouillon, dry butter, without salt wheat flour, wh...
Cheddar Chowder
Ingredients:
potatoes, raw, skin
celery, raw
onions, raw
carrots, raw
salt, table
spices, pepper, black
water, bottled, generic
soup, chicken broth or bouillon, dry
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
Directions:
You will needed 2 sauce pans: 1 medium and 1 large.
In the large pan, over medium heat, combine potatoes, celery, onion, carrots, salt, pepper, water and chicken stock.
Bring to a low boil and continue to boil for 12 minutes.
While the veggies are cooking, in the medium pant over medium heat, melt the butter, stiring in the flour.
Cook 3-5 minutes until the flour is dark blonde, slowly whisk in milk.
Keep whisking until warm and bubbly.
Stir in cheese and keep stiring until melted completely.
Remove from heat.
When the veggies are done cooking, DO NOT drain.
Stir in the cheese sauce.
Taste and adjust salt and pepper to your liking.
Notes: If you do not have chicken stock, use 1 cups water and 1 bouillon cube to replace the 1 cup of stock.
If you wan to make a fuller meal, add 2 cups diced cooked ham or smoked sausage.
Ingredients:
potatoes, raw, skin
celery, raw
onions, raw
carrots, raw
salt, table
spices, pepper, black
water, bottled, generic
soup, chicken broth or bouillon, dry
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
Directions:
You will needed 2 sauce pans: 1 medium and 1 large.
In the large pan, over medium heat, combine potatoes, celery, onion, carrots, salt, pepper, water and chicken stock.
Bring to a low boil and continue to boil for 12 minutes.
While the veggies are cooking, in the medium pant over medium heat, melt the butter, stiring in the flour.
Cook 3-5 minutes until the flour is dark blonde, slowly whisk in milk.
Keep whisking until warm and bubbly.
Stir in cheese and keep stiring until melted completely.
Remove from heat.
When the veggies are done cooking, DO NOT drain.
Stir in the cheese sauce.
Taste and adjust salt and pepper to your liking.
Notes: If you do not have chicken stock, use 1 cups water and 1 bouillon cube to replace the 1 cup of stock.
If you wan to make a fuller meal, add 2 cups diced cooked ham or smoked sausage.