English Cheddar Chowder

By Central PA Live

Published 04/15 2014 11:36PM

Updated 04/17 2014 06:26PM

Use up the last of your Easter ham leftovers with this easy recipe from Chef Anne Quinn Corr, author of the cookbook “Seasons of Central Pennsylvania.”

Connie Snyder’s English Cheddar Chowder
Connie Snyder and her husband Chuck were Williamsport residents who were members of the American Wine Society and dedicated gourmands. 

Their recipes were always a hit at the meetings.
Serves 10-12
2 cups water
1/3 cup carrot, finely chopped
1/3 cup celery, finely chopped
1/3 cup scallions, finely chopped
1 medium onion, finely chopped
½ cup butter
½ cup flour
4 cups milk, hot
4 cups chicken broth, hot
1pound sharp Cheddar cheese, grated
1 tablespoon Dijon mustard
Salt, pepper and cayenne to taste
¾ to 1 pound of smoked ham, finely chopped
Green scallion tops for garnish, chopped
In a small saucepan, bring the water to a boil and add carrot, celery and scallions.  Boil the vegetables for five minutes.  Reserve.
In a soup pot, cook the onion in the butter for one minute, or until wilted.  Blend in flour and slowly add hot milk and hot chicken broth.  Whisk the mixture constantly until it is well-blended and smooth.  Add the cheese, the reserved vegetables and their cooking liquid, mustard, seasonings and ham.  Continue cooking the soup, whisking constantly, until the cheese is melted and the soup is well-blended.  Garnish with green scallion tops.

To order a copy of Anne’s cookbook “Seasons of Central Pennsylvania” visit Penn State University Press or Amazon.

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