Varsity Chowder Recipes

VARSITY CHOWDER

Steps:

• Combine the potatoes, water, carrot, celery, onion, salt, and pepper in a 2-quart saucepan.
• Simmer, covered for 10 minutes.
• Melt the butter in a medium saucepan.
• Stir in the flour.
• Cook until bubbly, stirring constantly but do not brown.
• Stir the milk into the flour mixture.
• Cook until thickened, stirring constantly.
• Add the cheese.
• Cook until the cheese melts, stirring to blend well.
• Ladle into soup bowls and sprinkle with the bacon.

CREAMY VEGETABLE CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.