This is one of our favorite recipes for Winter! It’s very economical, quick, and filling. When I don’t know “what to make for dinner,” this is a great thing to make for dinner. 😉

Cheddar Chowder

2 c. water
2 c. diced potatoes
1/2 c. diced carrots
1/2 c. diced celery
1/4 c. chopped onion
1 t. salt
1/4 t. pepper
Combine all in a large pot and boil 10-12 minutes until the carrots and potatoes are tender, but not mushy. In the meantime, make the white sauce.

White Sauce:
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated
Melt the butter in a saucepan, then add the flour, whisking it into the butter until smooth. Gradually add the milk and cook on med-low heat until thickened. Add grated cheese to the sauce, and stir until melted.

Add the white sauce to the UNdrained vegetable mixture. Heat through. Garnish with a sprinkling of diced, crisp bacon and/or a small dollop of sour cream. I’m usually using this to be economical, so I typically leave both of this “extras” off, and it’s just as delicious.

This yields about 6 servings.

This hearty soup is excellent with muffins, crackers, or french bread. It keeps in the refrigerator well, and it’s a great soup to take to a friend.

What are you making for supper?  You could make Cheddar Chowder 🙂

Happy Tasty Tuesday!
(Linked today at Lisa’s Tempt My Tummy Tuesday.)

This is one of our favorite recipes for Winter! It’s very economical, quick, and filling. When I don’t know “what to make for dinner,” this is a great thing to make for dinner. 😉

Cheddar Chowder

2 c. water
2 c. diced potatoes
1/2 c. diced carrots
1/2 c. diced celery
1/4 c. chopped onion
1 t. salt
1/4 t. pepper
Combine all in a large pot and boil 10-12 minutes until the carrots and potatoes are tender, but not mushy. In the meantime, make the white sauce.

White Sauce:
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated
Melt the butter in a saucepan, then add the flour, whisking it into the butter until smooth. Gradually add the milk and cook on med-low heat until thickened. Add grated cheese to the sauce, and stir until melted.

Add the white sauce to the UNdrained vegetable mixture. Heat through. Garnish with a sprinkling of diced, crisp bacon and/or a small dollop of sour cream. I’m usually using this to be economical, so I typically leave both of this “extras” off, and it’s just as delicious.

This yields about 6 servings.

This hearty soup is excellent with muffins, crackers, or french bread. It keeps in the refrigerator well, and it’s a great soup to take to a friend.

What are you making for supper?  You could make Cheddar Chowder 🙂

Happy Tasty Tuesday!
(Linked today at Lisa’s Tempt My Tummy Tuesday.)