Recipe - Cheddar Chowder

6 sl Thick bacon; cut in small
pieces
One fourth cup Minced onion
1/3 cup Flour
1 cup Dry sherry
1 qt Whole milk
2 cup Half & half
2 pound Shredded sharp cheddar
cheese
One half teaspoon Garlic juice
One half teaspoon Dry mustard
1 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Chopped parsley
Seasoned croutons if desired

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: Sue_Hart@qm.claris.com (Sue in California)
I have been receiving the contributions of this group for about a week and
thoroughly enjoy the variety of submissions. Here is a small contribution.
It is not a "politically correct" recipe in these days of reduced fat and
cholesterol, but it certainly tastes great.

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.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 1 APRIL 1996

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