Nicky's Kitchen SanctuaryCheddar & Vegetable Chowder
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Ingredients
Serves 4- 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
- 100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
- 25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 tablespoons plain (all-purpose) flour
- 4 large bread cobs
- 2 tablespoons unsalted butter
- 2 teaspoons vegetable bouillon (or 2 vegetable stock bouillon cubes, crumbled)
- 500 g (1lb 2oz) mixed frozen vegetables
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Steps
- Step 1
Place a large saucepan over a medium heat. Add the butter and allow to melt.
- Step 2
Once melted, add the flour and stir using a whisk for 1 minute. Slowly pour in the milk, while stirring with the whisk, until all the milk is added.
- Step 3
Continue to heat, while stirring, until the sauce thickens (this will happen as it approaches boiling point). This should take about 5 minutes.
- Step 4
Add the vegetable bouillon, salt, pepper and frozen vegetables. Stir together, bring to a simmer and allow it to bubble gently for 6–8 minutes until the vegetables are tender.
- Step 5
While the soup is simmering, prepare your bread bowls. Take the bread cobs and slice off the tops. Scoop out most of the bread inside to form bread bowls (be careful not to tear the outside of the bread bowls).
- Step 6
When the vegetables in the soup are tender, stir in the cheese and turn off the heat.
- Step 7
Place the bread bowls on plates. Ladle the chowder into the bread bowls.
- Step 8
Sprinkle over the cheese and serve.
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Place a large saucepan over a medium heat. Add the butter and allow to melt.
Source: Nicky's Kitchen Sanctuary
