Go to: Just Dutch Oven Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Cheddar Chowder

6 sl Thick bacon; cut in small pieces
1/4 c Minced onion
1/3 c Flour
1 c Dry sherry
1 qt Whole milk
2 c Half & half
2 lb Shredded sharp cheddar cheese
1/2 ts Garlic juice
1/2 ts Dry mustard
1 ts Salt
1/4 ts Pepper
2 tb Chopped parsley
Seasoned croutons if desired

In a large Dutch oven cook bacon pieces until crisp. Remove and drain on paper towels. Cook minced onion in bacon drippings until they are clear. Do not brown the onion. Whisk together the flour and dry sherry. Gradually add to the onion along with the whole milk and cream, allowing the mixture to thicken each time. Stir in the cheddar cheese one cup at a time allowing each cup to melt before adding another, until all is melted. Mix all spices in a small bowl. Add some of the soup and mix together thoroughly. Return spiced soup to the main pot and stir to combine. Simmer 5 minutes. Serve in large bowls topped with bacon bits and croutons.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.