Cheddar Chowder

Cheddar Chowder is a hearty soup ideal for the winter months. It is not hard to make and can be prepared quickly. There is no meat in it but you could probably add some chicken or clams. It's also highly flexible so you can add, remove, or change ingredients entirely to suit your taste. I had it once with broccoli instead of cauliflower and it still tasted good.

This recipe is the original one my great aunt made.

The vegetables:

2 cups boiling water

2 cups cauliflowerets 

1 cup diced potatoes

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 1/2 teaspoons salt

1/4 teaspoon pepper

The roux:

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups shredded cheddar cheese

Chop or slice all the vegetables and then combine them with the boiling water, salt and pepper. Cover and let them simmer for ten minutes. Do not drain.

In a large saucepan melt the butter and then stir in the flour and milk. Boil and stir until thickened. Add the cheese and stir until melted.

Add the undrained vegetables and stir until well incorporated. Simmer until the carrots and potatoes are soft. 

I recommend serving it with a thick piece of bread to sop up all the juices. Otherwise enjoy and savor the delicious taste.